A bowl of warming celery and chestnut soup.

Celery Chestnut Soup with Anise Pastries

Name: Celery Chestnut Soup with Anise Pastries
Total time: 50 min
Yield: 4 Portions
Ingredients: 1pc. Onion; 300g Chestnuts; 1pc. Celery root; 125ml White wine; 750ml Vegetable stock, clear; 500ml Heavy cream; 3tbsp. Butter; 1tsp. Fennel, Whole; 1pinch Cayenne Pepper, Ground; 1pinch Sea Salt, Coarse; 1pc. Puff Pastry (pre bought); 1pc. Egg; 1tbsp. Anise, Whole

40—50 Min

Anise, Whole

As the opener of the Christmas menu, the wintry sweetness of chestnuts meets the hearty taste of celery. Thanks to the crispy anise pastries, the crunch factor doesn't fall by the wayside either.

Ingredients 4 Portions

1 pc.Onion
300 gChestnuts
1 pc.Celery root
125 mlWhite wine
750 mlVegetable stock, clear
500 mlHeavy cream
3 tbsp.Butter
1 tsp.Fennel, Whole
1 pinchCayenne Pepper, Ground
1 pinchSea Salt, Coarse
For the Anise Pastries
- 1 pc.Puff Pastry (pre bought)
- 1 pc.Egg
- 1 tbsp.Anise, Whole

Preparation

1
Mash the chestnuts with a fork.
2
Peel the celery and cut into small cubes.
3
Sweat the onion and celery in butter and deglaze with white wine.
4
Add the chestnuts, pour in the soup and cook until the celery is soft.
5
Stir in the cream and fennel and purée very finely with the hand blender. Finally, season with salt and cayenne pepper.
6
Preheat the oven to 190 °C. Roll out the puff pastry, cut into 1.5 cm wide strips or cut out with cookie cutters.
7
Then place on a baking tray lined with parchment paper, brush with beaten egg and sprinkle with anise
8
Bake in a preheated oven at 190 °C for 12 minutes.