Creamy Soup of Hearty Nuts, Apple, Celery Root and Sage

Course Appetizers

Ingredients in this Recipe

1 Medium leek, white part only, thinly sliced, washed and dried
1 Medium onion, peeled, trimmed and thinly sliced
1 Sprig Thyme
1 teaspoon Tabasco
1/2 cup Heavy Cream
1/2 pound peeled fresh chestnuts (from about 1 pound chestnuts in the shell) or dry packed bottled or vacuum sealed peeled chestnuts
10 ounces Celery root, peeled and cut into 1/2 inch cubes
2 McIntosh apples, peeled, cored and cut into 1/2 inch cubes
2 quarts Chicken or Vegetable Stock
2 tablespoons Extra Virgin Olive Oil
3/4 cups Walnuts (Shelled)
4 Sage Leaves rough chopped
Pinch Nutmeg
Salt & Pepper
Walnut Oil, Chopped Walnut and Ciffonade of Sage for garnish

See Full Recipe at Food52