1. Home
  2. Cook
  3. Chefs & Cookbooks

Apple and Celery Root Soup with Chestnut Flan Recipe
Apple and Celery Root Soup with Chestnut Flan Recipe
Aug 10, 2011 | 3:48 pm
By
Staff Writer

Flickr/Romana Klee/CC4.0

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.

6
Servings
Deliver Ingredients

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. 

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.