Apple and Celery Root Soup with Chestnut Flan Recipe

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.