chestnut and celeriac soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of chestnut and celeriac soup calories by ingredient
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Number of Servings: 6


    2 tbsp butter
    2 medium slices bacon
    1/4 celeriac (celery root), approx. 1.5 cups
    420 g (approx.) peeled cooked chestnuts
    2 tsp salt
    dash 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.

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