Celery Root and Chestnut Soup With Brussels Sprouts

• 1 medium onion, diced small
• 1 stalk celery, diced small
• 1 medium leek, white and light green parts only, diced small
• 2 cloves garlic, minced
• 1 teaspoon olive oil, plus more for sweating the vegetables
• 1 large bulb celery root, peeled and diced (about 2 1/2 cups)
• 4 cups milk
• Salt
• Pepper
• Juice from 1 lemon (about 2 tablespoons, or to taste)
• 5 shallots, sliced thin
• 2 cloves garlic, smashed
• 1 sprig thyme
• 12 chestnuts, peeled and roughly chopped
• 1/2 ounce Calvados
• Salt
• Pepper
• 2 cups water
• 1 tablespoon celery root, diced and blanched
• 1 teaspoon carrots, diced and blanched
• 3 turnip pieces, quartered and blanched (about three tablespoons)
• 2 chestnuts, roasted
• 2 brussels sprouts, diced or leaves, blanched

1. Prepare the soup.
2. Sweat the onions, celery, leeks and garlic in a small amount of olive oil until soft without browning, for about 5 minutes.
3. Add celery root and sweat for 4 minutes.
4. Season with salt and pepper.
5. Add milk and then add water to cover, and simmer for 45 to 50 minutes.
6. Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice.
7. Strain through a fine mesh strainer.
8. Prepare the chestnut puree.
9. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute.
10. Deglaze the pan by adding the Calvados.
11. Season with salt and pepper to taste.
12. Add water and simmer until tender.
13. Puree the mixture in a blender, adding water to adjust consistency.
14. To plate (per serving): Pour 5 ounces (5/8 cup) of celery root soup and 1/4 cup of chestnut puree into each bowl.
15. Garnish each bowl with diced celery root, carrots, turnips and roasted chestnuts.

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Taken from cooking.nytimes.com/recipes/1015135 (may not work)