A Touch of Autumn à la française
France’s culinary autumn is characterized by earthy flavors: mushrooms, pumpkin, root vegetables, game – and of course chestnuts (châtaignes). In the Auvergne and Périgord regions, they are among the local treasures and appear not only in desserts but also in savory dishes.
The combination with celeriac (céleri-rave) is especially sophisticated:
- The chestnut brings a mild, sweet-nutty warmth.
- Celeriac adds a fresh, slightly bitter elegance.
- Together they create a velvety soup that doesn’t feel heavy but wonderfully satisfies.
Perfect for a light French autumn evening – perhaps with a glass of white wine, a piece of crusty baguette, and the evening is saved.
🥘 Recipe: Soupe de châtaignes et céleri-rave
Ingredients (for 4 people)
- 300 g precooked, peeled chestnuts (vacuum-packed or freshly cooked)
- 400 g celeriac
- 1 small potato (for thickening)
- 1 shallot
- 1 garlic clove
- 1 tbsp olive oil or butter
- 800 ml vegetable broth (preferably homemade or a good organic variety)
- 100 ml milk or plant-based drink (e.g., oat or almond)
- 1 sprig of thyme
- Salt, pepper, nutmeg
👉 For the finish (optional but très chic):
- a splash of truffle oil or a few drops of hazelnut oil
- crispy croutons
- fresh parsley or chervil
Preparation
- Preparation
- Peel and roughly dice the celeriac and potato.
- Finely chop the shallot and garlic.
- Sautéing
- Heat the olive oil/butter in a pot.
- Sauté shallot and garlic until translucent.
- Add celery and potato cubes, briefly sauté.
- Cooking
- Add chestnuts and thyme to the pot.
- Pour in broth.
- Simmer for 25 minutes over medium heat until the vegetables are soft.
- Pureeing
- Remove the sprig of thyme.
- Puree everything finely (immersion blender or mixer).
- Adjust to the desired creaminess with milk or plant-based drink.
- Seasoning
- Season with salt, freshly ground pepper, and a pinch of nutmeg.
- Serving
- Serve in deep plates or bowls.
- Garnish with croutons, a hint of oil (truffle or hazelnut), and fresh herbs.
🍷 Wine and Serving Recommendation
- A light white Burgundy (Chardonnay) fits perfectly as it elegantly picks up the nuttiness of the chestnut.
- For those who prefer non-alcoholic: a glass of apple spritzer or an herbal tea with thyme.
- As a side: crusty baguette or thinly sliced rye bread.
🎩 Chef’s Tips
- Even more autumnal: A few roasted mushrooms as a topping make the soup even more aromatic.
- For guests: Decorate with a splash of crème fraîche or milk foam – très chic!
- Vegan: Simply use olive oil instead of butter and pour in oat milk.
✨ Voilà: A Soupe de châtaignes et céleri-rave that is modern, light, and typically French – perfect for warming up on cool autumn evenings.