Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Celery Root and Chestnut Soup

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



Juice from 1 lemon (about 2 tablespoons, or to taste)

Sweat the onions, celery, leeks and garlic in a small amount of olive oil until soft without browning, for about 5 minutes. Add celery root and sweat for 4 minutes. Season with salt and pepper.

Add milk and then add water to cover, and simmer for 45 to 50 minutes.

Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice. Strain through a fine mesh strainer.

Prepare the chestnut puree. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute. Deglaze the pan by adding the Calvados. Season with salt and pepper to taste. Add water and simmer until tender. Puree the mixture in a blender, adding water to adjust consistency.

To plate: Pour 5 ounces of celery root soup and 1/4 cup of chestnut puree into each bowl.