After making this soup last year for a Christmas event I lost the recipe but since it was so popular I gave it to a few ladies and this is how I was able to retrieve it. This soup is delicious and perfect for cold winter days and for special occasions like New Year’s Eve.

Goodbye 2020!!!

Ingredients

(Serves 4-6)

2 onions diced

2 large potatoes (or three small) cut into small cubes

100 g celery root cut into small cubes

5 Tbsp vegetable oil

1,3 l chicken broth

300 g pre-cooked chestnuts, chopped

200 g heavy cream

For the Pesto:

Handful of flat leaf parsley

40 g walnuts

100 g cranberries

1 Tbsp lemon juice

2-3 Tbsp olive oil

4 slices of bread (of your choice)

Salt and pepper

• Heat 3 tablespoons of vegetable oil in a large pot. Put the vegetables in the pot and sauté on high heat for 3 min and deglaze with the broth. Turn the heat down to medium and cook for 15 min.
• In the meantime prepare the pesto: heat a small pan and put in the chopped walnuts and roast them for a few minutes.
• Purée the walnuts, parsley, cranberries, lemon juice, and olive oil, and salt and pepper to taste.
• Cut the bread into pieces and heat the rest of the vegetable oil in a pan put the bread in, and roast until crispy. Set aside.
• Add the chestnuts to the cooking vegetables and cook for additional six to ten minutes. Add the cream and purée the soup with a hand blender.
• Serve hot garnished with pesto and croutons.

Enjoy!