Chestnut and celery soup from The Best of Gourmet 1991 (page 106) by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can be prepared 1 day ahead and kept covered and chilled.

  • ashallen on December 01, 2019

    This is a really delicious soup - light but full-textured and very flavorful. It's also a great way to use up excess celery! Recipe specifies using 3 cups chicken stock + 2.5 cups water. I use a rich homemade chicken stock for the entire 5.5 cup volume to make the soup even more flavorful.

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