chestnut and celeriac soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp butter2 medium slices bacon1/4 celeriac (celery root), approx. 1.5 cups420 g (approx.) peeled cooked chestnuts2 tsp saltdash of preferred spice (I put herbes de provence)1 bay leaf
Makes 6 3/4 cup servings
Melt butter. Dice bacon and brown on the butter. Then add finely diced celery root. Cook for several minutes on medium-high heat until softened.
Add 4 cups water and bring to a boil. Simmer, uncovered, until the celery root is soft. Add salt and desired spices. Add cooked, peeled chestnuts and cook for about 10 minutes to let flavors mingle.
Blend the soup in a blender or using an immersion blender. Adjust spices and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user FROGGGY13.
Melt butter. Dice bacon and brown on the butter. Then add finely diced celery root. Cook for several minutes on medium-high heat until softened.
Add 4 cups water and bring to a boil. Simmer, uncovered, until the celery root is soft. Add salt and desired spices. Add cooked, peeled chestnuts and cook for about 10 minutes to let flavors mingle.
Blend the soup in a blender or using an immersion blender. Adjust spices and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user FROGGGY13.
Nutritional Info Amount Per Serving
- Calories: 148.3
- Total Fat: 5.8 g
- Cholesterol: 12.2 mg
- Sodium: 852.1 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 0.5 g
- Protein: 2.5 g
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