Celery soup with chestnuts

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Chicken Stock Ingredients:

  • 400g chicken
  • 2 garlic cloves, peeled
  • 1 carrot
  • ½ onion
  • cloves
  • allspice (spices)
  • Bay leaf


For the stock, instead of chicken legs and wings we can use the breast, or any part of the chicken weighing 300-400 grams. Peel the carrot and cut into large circles, peel the onion keeping it whole, peel 1-2 garlic cloves. Place the chicken, carrot, onion, bay leaf, garlic and allspice in a saucepan and add 2 litres of cold water. Bring to a boil, add 2 pinches of salt and cook over low heat, removing any foam that forms, for 40-50 minutes.


Preparation for soup


  • 5 onions
  • 700 grams of celery
  • 650g chestnuts
  • chicken bouillon
  • 150ml olive oil
  • 500ml 33% cream
  • 8g sea salt
  • black pepper (spice)
  • 2 garlic cloves peeled
  • fresh rosemary
  • thyme

Finely chop the onion, celery, garlic and chestnuts. Preheat a frying pan. Place the onions, celery, thyme, garlic and chestnuts in it. Add the chicken stock so that it completely covers our mix and let it simmer, stirring slowly. After about 10 – 15 minutes, the vegetables will be ready. Turn off the heat. Pour the mixture into a blender and blend together with the cream.


The last stage of the soup preparation 


  • 250ml previously made plain celery soup
  • 100ml previously made chicken stock
  • 50ml 33% cream
  • 10g chestnuts
  • shallots /chives
  • 5ml olive oil
  • Pinch of sea salt
  • a pinch of black pepper (spice)
  • 25g duck confit legs


Add chicken stock and cream to the semi-finished soup, and then heat it at low temperature, gradually stir. Try the soup. After about 7 minutes, it should be ready. Decorate the finished soup with the duck confit, chestnuts and onions.

Recipe: Uilliam Lamberti


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