August 10, 2011
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.