Celery & Chestnut Soup

Updated: Jan 9

Here is a dish that says, "Hello, Winter." and, "Welcome!"

I just love this dish. Like many of my current favourites I have discovered them in magazines and the 'Food & Drink' section of newspapers. I particularly love this dish because I used to have an aversion to celery.


I attended a post production party, I used to dabble with a bit of amateur dramatics whilst in the sixth form and, being a bit nervous had spent the entire evening in the host's kitchen drinking various random concoctions and eating celery sticks. The evening didn't end well and flashbacks occured for years after at their mere sight.


With the advent of pre-peeled chestnuts by Merhant Gourmet, this has become a weekly obsession from November right thorough to February. It is so wholesome, reassuring and once again incredibly simple to make in the Everhot cooker.

For a step by step visual guide, follow the link for my episode, 'Christmas at Bridge House.'

The recipe was originally published in House & Garden Magazine, but I have written it out for you below:


Ingredients

1 large celery

1 onion (1 portion of onion mush- see blog post)

25g unsalted butter, plus extra if needed

200g potatoes, peeled and cubed

400g cooked chestnuts

1 litre of milk, plus extra if needed (I also use 4 tablespoons of double cream)

1 lemon, juice (optional)


Method

Remove the top leaves from the celery, but cut the remainder thinly across the stalks and wash thoroughly. Peel and slice the oinion. I use 1 portion of onion mush defrosted from the freezer. Melt the butter in a heavy saucepan, add the celery and onion, and let them sweat for 20 minutes.

Add the potatoes and chestnuts to the pan. Add 1tsp each of salt and freshly ground pepper. Cover with milk, and bring to the boil. Cook gently for 30 minutes. Make sure the potatoes are completely cooked and then blend in a liquidiser or food processor until smooth.


For Everhot users I simply bring the pan up to heat on the hotplate and then place in the bottom oven, 100C, middle shelf for 8 hours- usually overnight!







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