For the soup:
Roast the chestnuts in the oven at a 180°C for 25 minutes, turn them on the tray and roast for another 20 to 30 minutes.
When the chestnuts are nicelz roasted put them in a pot and poor the water over them. Let it simmer with a lid for about one hour, let it infuse one night. Next morning strain the chestnuts and keep the water.
Cut the onion, the celery and the smoked tofu into small cubes and let them sweat with the olive oil, thyme and garlic in a big pot. Season with salt and pepper. Add the drained chestnuts and let everything cook on middle heat until the mix is starting to get is starting to stick on the bottom of the pot. Add the cream and the milk and reduce the heat. Let it simmer for about 15 minutes and add the chestnut water. Continue to let it simmer for another 15 minutes. Take the pot of the heat and blend everything with a good blender until you have a smooth texture. If the soup is too thick add a bit of vegetable broth. Season with salt and pepper to your tasting.
For the celeriac puree:
Peel the celeriac and cut it into cubes of 1cm. Add all the other ingredient with the celeriac into a vacuum bag and steam everything at 90°C for 1.5h until the celeriac is very soft. Poor everything into a blender and blend it.
For the beetroot puree:
Cut the beetroots into small cubes and cook with olive oil and salt on low heat in a small pot with a lid. When the beetroot is getting soft add the vegetable broth turn to middle heat remove the lid and let it cook until the beetroot is soft enough to blend it.
Blend everything until you have a smooth texture.
For the decoration:
Peel the beetroot and slice it on a mandoline in very thin slices. Cut out circles of 4cm.
If the waltnuts are not crushed just crush them into small pieces.
It is very important to roast the chestnuts nicely in the beginning. The better and more they are roasted the more flavour you will have in the water. Letting the mix for the soup sweat for a long time with the chestnuts is as well quite important.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (845g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 348 (55%)|
|Amt Per Serving||% DV|
|Total Fat 38.6g||52 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 18.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 71.5mg||22 %|
|Sodium 561.2mg||19 %|
|Potassium 958.4mg||25 %|
|Total Carbohydrate 68.1g||20 %|
|Dietary Fiber 11.9g||47 %|
|Sugars, other 56.2g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 636
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