Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 210 °C. Cut the celeriac and potatoes into approximately 2 cm cubes. Cut the onion into wedges and peel the garlic.
Roast the celeriac and onion
Spread the vegetables on a baking tray, drizzle with olive oil, and toss to coat. Roast for 30 minutes, turning them halfway through. The celeriac should be tender and golden brown around the edges.
Cook the soup base
Transfer the roasted vegetables to a pot and pour in the stock. Add the chestnuts, dried sage, salt, and black pepper. Once boiling, simmer gently for 12 minutes.
Blend until smooth
Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. Stir in the cream and lemon juice, then warm the soup over low heat for 2 minutes; do not let it boil vigorously again.
Check the seasoning and serve
Taste and, if needed, adjust the acidity with no more than 5 ml extra lemon juice or the saltiness with no more than 1 g extra salt. Serve hot, not boiling, at approximately 70 °C.
