The Recipe
Celery Root Soup with Brussels Sprouts and Chestnuts
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
This soup from chef Michael Anthony of Gramercy Tavern adds a touch of elegance to any meal.Photo credit: Ellen Silverman
INGREDIENTS
- 2 tablespoons plus 1 teaspoon olive oil
- 5 medium celery root, peeled and cut into 1/2-inch pieces
- 3 small onions, chopped
- 3 ribs celery, chopped
- 1 leek, white part only, rinsed well and chopped
- 10 shallots, chopped
- 16 cups store-bought or homemade Vegetable Stock
- 1 cardamom pod
- 1 (1-inch) stick cinnamon
- 1 teaspoon whole coriander
- 1 star anise
- 1 cup brussels sprout leaves (from about 15 brussels sprouts)
- 2 cups heavy cream
- 1/4 cup peeled, cored, and chopped honeycrisp apples
- Chestnut Puree
- Croutons
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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