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Celeriac Soup, Toasted Chestnuts, Chives & Extra Virgin Rapeseed Oil



  • 1 large head of Celeriac
  • Finely Chopped Chives
  • Roughly Chopped Cooked Chestnuts
  • Extra Virgin Rapeseed Oil or Truffle if you prefer
  • Salt & Pepper
  • Milk
  • 125gm Unsalted Butter
  • Water


Peel and slice the celeriac thinly.
In a large heavy bottom pan, melt 125g unsalted butter, then place in the celeriac & sweat down the celeriac slowly with the lid on so it cooks in it’s own steam.
Add a little water & milk then continue to cook for about 30-35 mins until soft.
Blitz well & pass through a fine sieve.
Fry the chestnuts lightly in oil until they become slightly crispy.
Re-heat the puree with some more butter and let it down with milk to the correct consistency.
Season well and serve with the chestnuts, chives & oil.