Celery Root and Chestnut Soup with Brussels Sprouts

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

This soup, which came to The Times from executive chef Michael Anthony of New York City’s Gramercy Tavern, has a white, soft and silky base, but each bite has a surprising new texture.

subheading: FOR THE SOUP:

1 medium onion, diced small

1 stalk celery, diced small

1 medium leek, white and light green parts only, diced small

2 cloves garlic, minced

1 teaspoon olive oil, plus more for sweating the vegetables

1 large bulb celery root, peeled and diced (about 2 ½ cups)

4 cups milk

Salt

Pepper

Juice from 1 lemon (about 2 tablespoons, or to taste)

subheading: FOR THE CHESTNUT PUREE:

5 shallots, sliced thin

2 cloves garlic, smashed

1 sprig thyme

12 chestnuts, peeled and roughly chopped

½ ounce Calvados

Salt

Pepper

2 cups water

subheading: TO GARNISH THE SOUP (PER SERVING):

1 tablespoon celery root, diced and blanched

1 teaspoon carrots, diced and blanched

3 turnip pieces, quartered and blanched (about three tablespoons)

2 chestnuts, roasted

2 brussels sprouts, diced or leaves, blanched

Directions at cooking.nytimes.com

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