Restaurant Recipes

Mary Elaine's Chestnut and Celery Root Soup

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Yield: 12 servings


  • Olive oil
  • 3 stalks celery, sliced thinly
  • 1 onion, sliced thinly
  • 2 leeks, sliced thinly
  • 2 pounds celery root, large dice
  • 1 cup chestnut puree, sweetened
  • Salt and pepper to taste
  • 1 1/2 gallons low-sodium chicken stock
  • 1 sachet (coriander seeds, peppercorns, bay leaf, thyme, parsley stems)
  • 2 cups heavy cream
  • Brandy to taste


  1. Drizzle olive oil in a large pot.
  2. Sweat the celery, onion and leek until soft, about 10 to 15 minutes over medium heat.
  3. Add the celery root and chestnut puree and season with salt and pepper.
  4. Add chicken stock and sachet and simmer until celery root is cooked, about 40 minutes.
  5. Add the heavy cream.
  6. Remove from heat and blend.
  7. Season with salt and pepper to taste and finish with a splash of brandy.


Per serving: 243 calories, 20 g fat, 54 mg cholesterol, 24 g protein, 15 g carbohydrates, 3 g fiber, 173 mg sodium, 74 percent calories from fat


Mary Elaine's, The Phoenician Resort, Scottsdale, Scottsdale, Arizona

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