Apple and Celery Root Soup with Chestnut Flan Recipe

Aug 10, 2011 @ 3:48 PM
Posted by Lydia Shire, Special Contributor

Nutrition

Cal/Serving: 1,013
Daily Value: 51%
Servings: 6

High-Fiber
Gluten-Free, Wheat-Free

Fat	74g	114%
Saturated	44g	221%
Trans	0g	0%
Carbs	65g	22%
Fiber	7g	30%
Sugars	18g	0%
Protein	15g	30%
Cholesterol	341mg	114%
Sodium	3316mg	138%
Calcium	261mg	26%
Magnesium	94mg	23%
Potassium	1355mg	39%
Iron	3mg	19%
Zinc	2mg	13%
Vitamin A	2951IU	59%
Vitamin C	39mg	65%
Thiamin (B1)	0mg	18%
Riboflavin (B2)	1mg	34%
Niacin (B3)	5mg	23%
Vitamin B6	1mg	38%
Folic Acid (B9)	79µg	20%
Vitamin B12	1µg	9%
Vitamin D	2µg	0%
Vitamin E	3mg	16%
Vitamin K	93µg	116%
Fatty acids, total monounsaturated	22g	0%
Fatty acids, total polyunsaturated	4g	0%

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Flickr/Steven Jackson

This delicious soup combines the fall flavors of celery root and apple. The dish is completed with a savory chestnut flan, a succulent twist on the classic dessert.

INGREDIENTS

For the apple and celery root soup:

2 tablespoons unsalted butter
2 pounds celery root, peeled and coarsely chopped
1 yellow onion, coarsely chopped
3 cloves garlic
2 Fuji apples, coarsely chopped
2 cups white wine
4 cups chicken stock
2 cups heavy cream
1 cup celery leaves
Kosher salt and freshly ground pepper, to taste

For the chesnut flan:

2 tablespoons unsalted butter
1 clove garlic, minced
1 small shallot, minced
½ pound frozen chestnuts
1 sprig thyme
2 cups heavy cream
Salt and pepper, to taste
½ teaspoon allspice
1 tablespoon butter
3 whole eggs

DIRECTIONS

For the apple and celery root soup:

Melt butter in a large stock pot and add vegetables and apples. Cook over medium-low heat for about 30 seconds. Add white wine and reduce by half. Add chicken stock, and bring to a boil. Lower heat and add the cream; simmer for about 1 hour.

While mixture is still hot, pour into a food processor and blend at medium speed until smooth.

Strain the soup with a fine-mesh sieve then return to the food processor. Add the celery leaves and process at high speed until thoroughly combined. Season with salt and pepper.

For the chesnut flan:

Preheat oven to 325 degrees.

Melt butter in a sauté pan and cook garlic and shallots over medium-low heat until translucent. Add chestnuts, thyme, and heavy cream; cook for about 12-15 minutes. Purée contents of the pan in a food processor until smooth; season with salt and pepper then add allspice. In a large bowl, combine chestnut mixture with eggs and whisk well until fully incorporated. Pour mixture into 2-ounce ramekins and bake in water bath at 325 degrees for 15-20 minutes until set.

Serve flan alongside soup.