Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g celeriac
- 600 ml water
- 10 tarragon leaves
- salt
- 2 pinches black pepper, ground
- 2 pinches cumin powder
- 1 pinch (s) cardamom powder
- 1 pinch (s) coriander powder
- 200 g chestnut (s), cooked
- 300 g chickpeas, cooked
- Nutmeg, freshly grated or ground
Print Recipe
Pin Recipe Instructions
- Cut the celeriac into small pieces and place in a saucepan with the water. Add tarragon, salt and the spices and cook for about 10 minutes with the lid closed until soft.
- In the meantime, cut the chestnuts into pieces and, when the celery is soft, add to the saucepan, then puree in the saucepan with a hand blender. Finally add the chickpeas, but do not mash them, and heat everything again.
- Put freshly grated or ground nutmeg on the plates.
- The amount is enough for 4 servings / people as soup. As a main course, it is sufficient for 2 people.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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