Difficulty: Medium
Cooking Time: 90 min
Number of People: 2

Products Used:


  • 2-3 Whole Chestnut 
  • 4-6 pcs Homemade Veal Sausage (You can substitute with pork or chicken) 
  • 2 pcs Carrots 
  • 2 pcs White Onions 
  • Celery (With Leaves) 
  • Fresh Rosemary 
  • Fresh Parsley 
  • 8 Pcs Small Potatoes 
  • 5-6 Spring Onions 
  • Sea Salt

Preparation of Vegetable Stock:
Chop a piece of carrot and onion in big slices. Slice the celery leaves. Add some extra virgin olive oil into the big casserole and start placing the chopped carrot, onion and celery leaves into it. Stir all the vegetables with olive oil and add some sea salt. After letting the vegetables to cook in the olive oil for 2-3 mins. , add clean water until the top of the vegetables. Let it cook for 40-45 mins.

Preparation of the Soup:

Cut the root of the celery into big cubes and slice the carrot. Place them into already heated middle sized casserole and add some extra virgin olive oil on top of the vegetables and stir them on the side. While your carrots and celery is being cooked, chop the spring onions into small pieces and add them into the casserole next to other vegetables. Slice fresh potatoes into half and add them also to the casserole. After adding abit more of extra virgin olive oil to the vegetable mix. After stirring 2 mins. , add the ready vegetable stock to the vegetable mix until the top of the vegetables. Let it cook for 30 mins.

If the celery and potatoes are soft enough, our soup is ready to continue. If not, add extra vegetable stock which we prepared already and cook it for 3-5 mins more.

For the top of our celery soup, we will prepare home made veal sausages. But before, make a cut on the chestnuts and bake them in the oven for 15 mins. Take out the skin of the sausages and chop them nicely. Take a whole onion and chop it into small pieces as well. Heat up the pan and add some extra virgin olive oil into it and caramelize the onions. When onions are caramelized, add some fresh rosemary and chopped sausages into pan, stir it and let it cook a bit. When the chestnuts are ready, peal and chop the chestnuts nicely, like powder and add a bit of fresh grounded black pepper on them. After add them into the sausage mix and cook 3-4 mins more.

When the vegetable soup is ready, by the help of a mixer, mix the soup very nicely. You can add a bit of extra virgin olive oil while its mixing. Chop the fresh parsley into tiny pieces. Place the soups into the plates, add the veal sausage on the soup and parsley to taste and voila.