During the holidays, you often hear the late Nat King Cole crooning the song, “Chestnuts Roasting on an Open Fire.” But have you ever eaten a chestnut? They have a slightly sweet and earthy taste and make a great base for savory soup.
Matthew Taylor, executive chef of Mora Italian, shares a recipe for chestnut and celery root soup that’s “both comforting and tremendously luxurious at the same time, especially if you can garnish with some fresh black truffles,” he says.
The soup is fairly simple to prepare, Taylor says. “But it’s the attention to seasoning as you go and really building layers of flavor by cooking the ingredients gently one after the other that makes it shine. As well, ensuring that the chestnuts are nicely roasted before adding them to the soup is key. If they are roasted properly, they will have a tremendous depth of flavor and provide a beautiful sweetness that is unique.”
And if you’re wondering where to get chestnuts, check your local gourmet market.
Roasted Chestnut and Celery Root Soup
4 cups shelled/peeled chestnuts
1 cup celery root, peeled/diced
1 cup celery, diced
1 cup shallots, sliced
1 gallon water
2 cups heavy cream
.5lb butter (unsalted), cubed
2 tbsp. chopped black truffles (optional)
1 tbsp. kosher salt