4 tablespoons olive oil
1 yellow onion, chopped
1 leek, white parts, chopped
salt and pepper, to taste
1 celery root, peeled and cubed 1"
1/2 cup roasted chestnuts, shelled and chopped
2 cloves garlic, minced
2 teaspoons fresh thyme
2 bay leaves
1/2 teaspoon nutmeg
1 tablespoon fresh tarragon, minced
8 cups vegetable broth
1 1/2 cups nondairy milk
1/2 dry white wine
croutons, to garnish
1. In a large pot, heat the olive oil over medium temperature. Add the onion, leek, salt, and pepper. Cook until onions are translucent.
2. Next, add the celery root, chestnuts, garlic, thyme, bay leaves, nutmeg, and tarragon. Cook until celery root is starting to become tender, about 10 minutes.
3. Add in the vegetable stock and milk. Cook for another 30 minutes over low to medium heat or until celery root is completely tender.
4. Add in the white wine. Cook for another 5 minutes or so. Puree the soup in batches. Serve with croutons and drizzled olive oil.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/12/chestnut-celery-root-soup.html