Summary

Ingredients

• 400 g celeriac
• 200 g parsley root (s)
• 200 g Jerusalem artichoke
• 1 bay leaf
• 2 shallot (s)
• 2 tablespoon butter
• 1 liter vegetable stock
• 200 g whipped cream
• salt
• Cayenne pepper
• 100 g chestnut (s), (vacuum-sealed)
• 2 tablespoon sugar
• 50 ml vegetable stock
• 10 stalk / s thyme, fresh
• 10 g butter

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Instructions

1. For the soup, clean, peel and roughly dice celery, parsley roots and Jerusalem artichoke. Finely dice shallots.
2. Steam the shallots in the hot butter until translucent. Add the vegetable pieces and sauté for a few minutes while stirring (do not brown). Add the stock and bay leaves. Cover and bring to the boil over a mild heat for 25-30 minutes until the vegetables are soft.
3. Whip 100 g cream until stiff and chill.
4. Remove the bay leaf. Puree the soup very finely with the rest of the cream. Season to taste with salt and cayenne pepper. If the soup is still too thick, add a little more stock or, if necessary, water.
5. For the thyme chestnuts, roughly chop the chestnuts. Caramelize the sugar in a pan until light brown. Pour in the stock (be careful: it splatters!) And cook over a mild heat until the caramel has dissolved. Stir in chestnuts and the torn thyme leaves and cook until the liquid has evaporated. Then stir in the butter.
6. Just before serving, bring the soup to the boil again. Add whipped cream, puree the soup until foamy, decorate the soup with the thyme and chestnuts.