#A soothing winter soup with great flavors which makes the best of the market’s bounty. Buy roasted chestnuts to cut down on preparation time.#
Preheat oven to 350 °F / 180 °C.
Arrange diced celery on a baking sheet and coat with 2 tablespoons of the olive oil. Sprinkle with salt. Roast in preheated oven until tender.
Meanwhile sauté onion and leek in remaining oil until slightly browned. Add roasted celery root and chestnuts. Cook for 5 minutes stirring all the time.
Add 6 cups stock and bring to a boil. Lower heat and simmer for 20 minutes or so. Blend mixture in food processor just enough to leave it a bit chunky or blend until it turns into a smooth purée. Add seasoning and spices.
If soup is too thick add rest of stock. For a richer taste fold in some cream. And lastly, add honey. Taste to correct seasoning.
Ladle into a bowl. Garnish with chopped up roasted chestnuts.
For an additional crunch sprinkle a handful of toasted and chopped hazelnuts.