Chesnut, Celery and Apple Soup

celery soup

It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Here’s what Serena has to say:

I was recently inspired to create a different soup for the holidays when I saw this delicious root vegetable soup recipe by Daniel Boulud. I didn’t have the celeriac root so I substituted for celery and used Fiji apples instead of McIntosh. I wanted a thicker soup and used two cups of stock (instead of 4 quarts).

I also roasted some chestnuts as a garnish, that when mixed into the soup, made the soup a very rich with a nice crunch.


This is definitely one to try out over the holidays and one that is easy enough to vary –depending on what ingredients you have at home.


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