CELERIAC, LENTIL AND CHESTNUT SOUP

This unique combination from Israeli chef Tomer Niv is delicious. The easiest way to peel celeriac is to cut off the top and bottom. Holding one cut end steady on a cutting board cut off peel from top to bottom. Chestnuts make this a great soup for the holidays. 1 1/2 lbs celeriac, peeled and cut into chunks (about 4 cups) 2 tbsp extra virgin olive oil 1 onion, chopped 1/2 cup red lentils 5 cups vegetable broth or water kosher salt and freshly ground black pepper 1/2 cup cooked chest nuts ( 3oz/ 100g package), coarsely chopped 3/4 cup canned coconut milk, optional 2 tbsp fresh lemon juice 1 tbsp extra virgin olive oil 1 cup reserved celeriac 2 tbsp fresh parsley leaves

Dice one cup of celeriac and reserve for topping.

Heat olive oil in a large saucepan. Add onions and cook gently until fragrant and tender. Add remaining 3 cups celeriac to the onions and combine. Add lentils and liquid. Bring to a boil. Add chestnuts and a little salt and pepper. Cook gently, covered, 30 minutes or until tender.

Purée soup. Add coconut milk and heat thoroughly. Add lemon juice and season to taste. Thin with extra liquid if necessary.

For topping, heat olive oil in a large skillet. Add diced celeriac and cook 5 to 8 minutes or until browned and tender. Season to taste. Add parsley leaves. Spoon onto each serving.

Makes 6 to 8 servings.