Discover the Irresistible Festive Blend of Chestnut, Celery, and Apple Soup by Judy Joo and Daniel Boulud (Exclusive)
Get ready to indulge in the ultimate festive flavors with Judy Joo and chef Daniel Boulud's exquisite Chestnut, Celery Root, and Apple Soup A sensational blend of ingredients that will take your taste buds on a journey like no other Don't miss out on this exclusive culinary delight!
Celebrity chef Judo Joo recently interviewed renowned chef Daniel Boulud to discuss how to create warm flavors for the holiday season.
Boulud, 68, shared with Joo, 48, that for Christmas, he enjoys a lengthy cocktail hour with various snacks, followed by a big dinner featuring warm soup, roast duck or ham. He also expressed his love for baked potatoes with butter and truffles.
The award-winning chef with Michelin stars, shares that his favorite holiday menu typically features duck, oysters, and caviar. He also enjoys his signature soup made with chestnut, celery root, and apple. His wife's popular dish for the holidays is "toad-in-the-hole," made with homemade brioche, butter, and an egg in the middle, with the option to add smoked salmon or ham.
Throughout his career, Boulud has established an impressive culinary empire. He is recognized for owning three successful establishments in New York City, Miami, and Dubai, with his flagship restaurant, Daniel, in Manhattan standing out as his most renowned venture. Alongside his culinary achievements, Boulud has had the privilege of preparing meals for an array of notable figures, from world leaders to global celebrities.
"I've had the honor of cooking for Andy Warhol and multiple presidents. I've also had the pleasure of preparing meals for Jay-Z and his circle," Boulud reminisces. "After our meal, we took some photos. Then Jay-Z surprised me by saying, 'Would you like to meet Beyoncé? She's waiting in the car.' It was truly wonderful!"
As Boulud achieved success in his culinary career, he has also made it a priority to give back to his community. For the past thirty years, he has been actively involved with Citymeals on Wheels, and has served as the organization’s co-president for the past fifteen years.
"We provide meals to New Yorkers who are unable to shop or cook," he explains. "It's a crucial support system for many, offering not only food, but also companionship and a sense of community for those in need."
Keep scrolling for Bouluds’s chestnut, celery root and apple soup recipe:
Chestnut, Celery Root and Apple Soup
Serves 4
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, peeled, trimmed and thinly sliced
1 medium leek, white part only, trimmed, thinly sliced, washed and dried
2 McIntosh or Golden Delicious apples, peeled, cored and cut into ½ inch cubes
10 ounces celery root, peeled and cut into ½-inch cubes
1 bay leaf
1 sprig thyme
Pinch of freshly grated nutmeg
Salt and freshly ground white pepper
¾ pound peeled fresh chestnuts from 1¼ pounds chestnuts in shells, or ¾ pound dry-packed bottled or vacuum-sealed peeled fresh chestnuts
2 quarts homemade unsalted chicken stock or store-bought low-sodium chicken broth
½ cup heavy cream
Directions:
1. Heat the oil in a stockpot or large casserole dish over medium heat. Add the onion, leek, apples, celery root, bay leaf, thyme, nutmeg, salt and pepper and cook.
2. Stir the onions and leeks occasionally for approximately 10 minutes, or until they are soft but not browned. Then add the chestnuts and chicken stock, and bring the mixture to a boil before reducing the heat to a simmer.
3. Continuously skim the surface for 35 to 40 minutes, or until the chestnuts are easily mashable with a fork.
4. Pour in the heavy cream and let it simmer for an additional 5 to 10 minutes. Once done, remove the bay leaf and thyme.
5. Blend the soup until it reaches a smooth consistency using a blender, food processor, or hand-held immersion blender. Then strain it through a fine-mesh strainer. You should have approximately 2 quarts of soup at this stage. If there is more or if the soup is too thin – aiming for the consistency of a veloute or light cream soup – simmer it over medium heat until it thickens.
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6. Adjust the seasoning to taste. The soup can be stored in a covered jar in the refrigerator for 3 to 4 days, or frozen for up to a month. Remember to bring the soup to a boil before serving.
7. When ready to serve, reheat the soup if needed, making sure it is hot. Then, ladle it into warm bowls and enjoy!
