Thanksgiving was at my house this year, and I took it on as an exciting opportunity to integrate some new and interesting dishes into the holiday routine. Tangy and refreshing pomegranate seeds were stirred into the cranberry sauce. Instead of stuffing or dressing, we had butternut squash and kale bread pudding. And to start? Soup and salad of course. But not just any soup and salad. Brussels sprouts and red cabbage, pine nuts and dried cranberries were dressed in a chile and honey mustard vinaigrette to play the salad role. For the soup? I revived this chestnut and celery root soup recipe from a couple of years ago...and then wondered why I hadn’t been making it the whole time. Not only did our Thanksgiving guests love it, with its creamy texture, earthy depth, and just a touch of chestnut sweetness, but it was a breeze to put together, and even could be done the day before. It will surely be making an appearance again over the holidays, and probably once more in January or February, when its hearty warmth will be most welcome in the dead of winter. Use a sharp Y-shaped peeler to peel the celery root without going mad. And season liberally, but don’t sweat the heavy cream if you’d rather not add the extra fat - I think it’s perfectly delicious without it.
You can find the recipe for Chestnut and Celery Root Soup here.
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