Celery Chestnut Soup with Anise Pastries
40—50 Min
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.
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