Celeriac Cauliflower Soup

Instructions

• Position rack in centre of oven, then preheat to 400F.

• Toss cauliflower, celeriac and leek with oil, salt and pepper on a large rimmed baking sheet. Tuck in garlic. Roast for 15 min, then stir. Continue roasting until vegetables are lightly golden, about 10 more min.

• Scoop vegetables into a heavy-bottomed pot. Stir in broth and miso. Bring to a boil over medium, then reduce heat to medium-low. Simmer, partially covered, until vegetables are very tender, about 20 min. Stir in 1⁄2 cup cream.

• Use an immersion blender or standard blender to purée soup. Cool completely, then refrigerate in an airtight container for up to 2 days.

• Shortly before serving, use an electric mixer to whip remaining 1⁄2 cup cream in a medium bowl until soft peaks form. Set aside.

• Melt butter in a small frying pan set over medium. Cook, swirling occasionally, until butter begins to brown, about 3 min. Add chestnuts. Continue stirring until butter browns and smells nutty, 3 to 5 more min. Set aside.

• Reheat chilled soup in a heavy-bottomed pot over medium. When warm, taste and adjust seasoning. Ladle soup into bowls, then top with a spoonful of cream and brown butter chestnuts. Garnish with pepper, if desired. Serve immediately.