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Celery Root Soup with Brussels Sprouts and Chestnuts

This soup from chef Michael Anthony of Gramercy Tavern adds a touch of elegance to any meal.Photo credit: Ellen Silverman

Source: The Martha Stewart Show, Episode 5029



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How would you rate this recipe?
  • suesmithersfro
    25 OCT, 2012
    Actually, I re-watched the video & the Chef did add browned butter into the chestnut sauce. I put some browned butter into both the sauce & soup. It is a rich soup that is slightly sweet on its own. The chestnut sauce is sweet, so be cautious about how much you add as a swirl b/c there is the potential to make the finished dish too sweet.
  • suesmithersfro
    25 OCT, 2012
    Wonderful soup. I could not find fresh chestnuts yet & used a can of French chestnut puree & it worked great. I think the butter listed in the chestnut sauce ingredient list is the butter for the soup b/c there is not a step to add butter to the sauce. Also, I used only 1/2 the amt of stock for the sauce. I think maybe the amount of stock listed in the ingredient list for the soup is the total amt of stock for the soup & sauce as I used much less stock for the soup as well. Video is helpful.

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