This creamy celeriac and chestnut soup turns a handful of earthy ingredients into a smooth, savory bowl. Celeriac softens in vegetable broth with thyme, while chestnuts lend a mellow, nutty flavor. Cottage cheese and lemon juice finish the soup with creaminess and brightness.
If you enjoy cooking with cottage cheese, this recipe shows how it can become part of a blended soup. The key is to blend thoroughly after adding it, so the finish is smooth and cohesive.
Celeriac and chestnuts build an earthy base
Celeriac, also called celery root, has a firm texture and a mild, earthy flavor. Peeling it and cutting it into even cubes helps the pieces soften at the same pace as they simmer. Cook them until fork-tender; blending is easier when the celeriac has softened fully.
Cooked, peeled chestnuts bring a gentle sweetness and a soft, starchy quality that suits the celeriac. Fresh thyme infuses the broth as the vegetables simmer, while onion and garlic give the soup a savory foundation. Vegetable broth keeps those flavors clear, and low-sodium broth lets you season to taste with kosher salt and black pepper.
Build flavor before blending
Melt butter with olive oil before adding the diced onion. Stir occasionally as it softens, giving it time to turn tender without rushing the process. Add the celeriac next, and stir in the garlic near the end of its cooking so it joins the base without taking over.
Once the broth, chestnuts, thyme, salt, and pepper are in the pot, bring the mixture to a boil, then lower the heat to a simmer. A steady simmer gives the celeriac time to become fork-tender. Keep the thyme sprigs intact while they infuse the broth, then remove them before blending.
Blend cottage cheese into a smooth finish
Blend the soup with an immersion blender before adding the cottage cheese and lemon juice. Then blend again thoroughly; this second blend is what helps the cottage cheese disappear into the soup and gives it an even texture. If you stop too soon, small curds may remain.
Warm the blended soup gently over low heat, stirring often, and keep it from boiling. Gentle reheating helps preserve the smooth finish. Ladle it into bowls and add fresh thyme leaves for a fragrant garnish. For leftovers, reheat gently over low heat, as the recipe notes.
Frequently Asked Questions
How do you get this soup smooth with cottage cheese?
Blend the soup until smooth before adding the cottage cheese and lemon juice. Then blend again thoroughly so the cottage cheese incorporates evenly. An immersion blender makes it easy to work directly in the pot.
Why remove the thyme sprigs before blending?
The sprigs infuse the broth as the celeriac and chestnuts simmer, but the recipe calls for removing them before blending. Fresh thyme leaves can be used as a garnish after the soup is ladled into bowls.
How should you reheat leftover soup?
Reheat leftovers gently over low heat, stirring often. Keep the soup from boiling as it warms; the recipe uses gentle heat after blending to maintain its smooth texture.
Creamy Celeriac and Chestnut Soup with Thyme
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes35
minutes330
kcal50
minutesCeleriac and chestnuts simmer with thyme in vegetable broth, then blend into a smooth soup. Cottage cheese and lemon juice add a creamy, savory finish.
Ingredients
1 tbsp butter
1 tbsp olive oil
1 medium yellow onion, diced
1 1/2 lb celeriac, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
4 cups low-sodium vegetable broth
8 oz cooked, peeled chestnuts, roughly chopped
4 sprigs fresh thyme, plus leaves for garnish
1/2 tsp kosher salt
1/4 tsp black pepper
1 1/2 cups cottage cheese
1 tsp lemon juice
Directions
- Melt the butter with the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
- Add the celeriac and cook for 4 minutes, stirring occasionally. Stir in the garlic during the final 30 seconds.
- Add the vegetable broth, chestnuts, thyme sprigs, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 22 minutes, until the celeriac is fork-tender.
- Remove the thyme sprigs. Blend the soup with an immersion blender until smooth. Add the cottage cheese and lemon juice, then blend again until smooth. Warm over low heat for 4 minutes, stirring often. Do not let the soup boil.
- Ladle into bowls and garnish with fresh thyme leaves.
Notes
- For the smoothest texture, blend the soup thoroughly after adding the cottage cheese. Reheat leftovers gently over low heat.
