The Chefs and Their Recipes
Recipes By CookBook Author
Chef Daniel Boulud

Chestnut, Celery Root and Apple Soup©
Daniel Boulud's The Café Boulud Cookbook,
coauthored by Dorie Greenspan, Scribner, November 1999.

Daniel Boulud's >Chestnut, Celery Root and Apple Soup
This Recipe is Free to copy for personal use.

Makes 4 servings

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, peeled, trimmed and thinly sliced
• 1 medium leek, white part only, trimmed, thinly sliced, washed and dried
• 2 McIntosh apples, peeled, cored and cut into 1/2-inch cubes
• 10 ounces celery root, peeled and cut into 1/2-inch cubes
• 1 bay leaf
• 1 sprig thyme
• Pinch of freshly grated nutmeg
• Salt and freshly ground white pepper
• 3/4 pound peeled fresh chestnuts from 1 1/4 pounds chestnuts in shells, or 3/4 pound dry-packed bottled or vacuum-sealed peeled fresh chestnuts
• 2 quarts homemade unsalted chicken stock or storebought low-sodium chicken broth
• 1/2 cup heavy cream

1) Heat the oil in a stockpot or large casserole over medium heat. Add the onion, leek, apples, celery root, bay leaf, thyme, nutmeg, salt and pepper and cook, stirring occasionally, for about 10 minutes, or until the onions and leeks are soft but not colored. Add the chestnuts and chicken stock and bring to the boil. Lower the heat to a simmer and cook, skimming the surface regularly, 35 to 40 minutes, or until the chestnuts can be mashed easily with a fork. Add the heavy cream and simmer 5 to 10 minutes more, then discard the bay leaf and thyme.

2) Purée the soup until smooth using a blender, food processor or hand-held immersion blender, then pass it through a fine-mesh strainer. At this point, you should have about 2 quarts of soup. If you have more, or if you think the soup is too thin - the soup should have the consistency of a veloute or light cream soup - simmer it over medium heat until thickened. Taste and, if necessary, adjust the seasoning. (The soup can be cooled completely and stored in a covered jar in the refrigerator for 3 to 4 days or frozen for up to a month. Bring the soup back to a boil before serving.)

To serve: Reheat the soup, if necessary - the soup really needs to be hot - and ladle it into warm bowls.

More Free Recipes by Chef Daniel Boulud
· Apple and Armagnac Croustade
· Bûche de Noël with Meringue Mushrooms
· Buckwheat Blini with Beluga Caviar and Crème Fraîche
· Chestnut, Celery Root and Apple Soup
· Crab Salad with Apple Gelée
· Crispy Rolls of Salsify with Prosciutto and Parmesan
· Maine Sea Scallops in Black Tie
· Roasted Pheasant / Foie Gras Brussels Sprouts and Root Vegetables with Black Truffle
· Potato Gratin Forestier
· Short Ribs Braised in Red Wine and Celery Duo
· Spiced Sweet Potato Purée with a Gingerbread Topping
Recipes are Free to copy for personal use.

Chef Daniel Boulud Cookbooks:
· Braise : A Journey Through International Cuisine
· Daniel's Dish: Entertaining at Home With a Four-Star Chef
· Letters to a Young Chef
· Chef Daniel Boulud: Cooking In New York City
· The Café Boulud Cookbook
· Cooking With Daniel Boulud

· Fourth Star : A Year Behind the Scenes at DANIEL, Chef Bouloud's Extraordinary Restaurant by Leslie Brenner

(Chef's Profile)