Chestnut and Celeriac Soup

In a pot put butter and pancetta. Cook slowly until translucent. Add celeriac and celery and sweat 2 minutes. Add garlic and whole chestnuts. Add juniper, bay leaves and hot chicken stock just to cover vegetables. Bring to a boil and simmer for 15-20 minutes (until celeriac is soft). With a whisk mash half the soup.

• 500 gr. chestnut cooked and peeled
• 4 small (2 big) celeriac peeled and cubed
• 60 gr. butter
• 150 gr. pancetta, thinly sliced then cut into 5mm pieces
• 2 celery hearts (white only) brunoise
• 3 garlic cloves chopped
• 1 liter chicken stock
• 5 juniper berries crushed
• 4 bay leaves, remove center, chop fine

Heat a la minute and season. Drizzle with olive oil and sprinkle with parmesan. Drop a few dollops onto the soup before serving.

• 150 ml. Crème fraiche
• 100 gr., Parmesan grated
• Extra Virgin Olive oil