Festive Recipe: Celeriac And Chestnut Soup


The festive season is finally here and with all the fun and excitement the holidays bring, it can get difficult to plan the menu while hosting parties or when cooking your Christmas Day meal.

If you are looking for an absolutely delicious and filling dish, then this simple recipe is sure to show your love through a tasty meal and will also have everyone asking for seconds.

The easy Celeriac And Chestnut Soup made with White Truffle Oil recipe has been made by Chef Saurabh Saxena, Head Chef at Marriott Al Jaddaf.


  • 1kg chopped celeriac or celery root
  • 300g peeled and cooked chestnuts
  • 150g chopped leeks
  • 4 to 5 bay leaves
  • 1 to 2 sprigs of thyme
  • 2l vegetable stock
  • 1/2 teaspoon white truffle oil
  • 60g sour cream
  • 30ml apple cider vinegar
  • 2 pieces rustic toast


  1. Peel and roughly cut the celeriac into small pieces and wash and chop the leeks.
  2. Add olive oil to a stockpot and let it heat. Then add the chopped leeks, celeriac and chestnuts.
  3. Use a muslin cloth and make a pouch with the bay leaves and thyme and saute along with the vegetables for around 2 to 3 minutes.
  4. Add vegetable stock to the pot and bring it to a boil and then let it simmer for 15 minutes.
  5. Take the muslin cloth pouch out and blend the soup in batches till it has a velvet consistency.
  6. Pour back into the pot and gently heat it. Add apple cider vinegar to balance the sweetness of the soup.
  7. Pour the soup into a bowl and drizzle white truffle oil or use freshly sliced white truffle as an alternative.
  8. Garnish with chopped sauteed chestnuts and a dash of sour cream and serve with a side of rustic toast.

Chef Saurabh Saxena, Head Chef at Marriott Al Jaddaf

Marriott Al Jaddaf


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