Chestnut Soup with Apple and Celeriac topping

I had a bowl full of roasted chestnuts left over from 2 days ago.  It is foggy and cold outside, so soup is the best way to get your heart warm.

The binding agent of this soup were the chestnuts themselfs, they have enough flour in them.
I used onions, a lot of garlic, celeriac and apples to go with the soup and did not make achi fine puree out of it, I left it a bit chunky so I could see the chestnuts and chew on some chunks.

This time I used my TM31 Thermomix, it makes chopping all the veggies a lot easier and a extra blender is not needed. But the soup is easy made in a pot as well. I just needed a small pan to saute the apple and celeric strips and warm the whole chestnuts through.

recipe for 4:
200 g roasted chestnuts
1/4 head of celeriac
1 white of a leek
1/2 red onion
1 spring onion
5 cloves of garlic
1 tbsp olive oil
700 ml beef stock
chili salt, pepper
2 tbsp creme fraiche

topping:
50 g whole chestnuts

1 red apple
60 g celeriac
1 tbsp butter
1 tsp Agave syrup
1 tsp white balsamic vinegar
salt and pepper
1 tbsp parsley

Chop onions and garlic and saute that in the olive oil, add chopped celeriac and leek and roughly chopped chestnuts. Season. Cook for 2 minutes, add the beef stock and cook for 15 minutes.
To make it a bit less chunky, just roughly blend it with a stick blender. Add the creme fraiche and check for the seasoning.

In a small pan melt the buttter and add strips of celeriac and apples, cook them until softend and caramelize with Agave syrup, season with salt and pepper and finish with vinegar. Add the whole chestnuts and get the pan off the heat.
Pour the soup in the bowls, top with apple,celeriac and whole chestnut and a sprinkle of parsley.