Chestnut and Celeriac Velouté with Brown Butter Croutons

Preheat oven to 400°F (200°C). Toss the cubed bread with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside.

Melt 4 tablespoons of butter in a light-colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty brown color and smells fragrant (about 5-7 minutes). Remove from heat and set aside.

Heat remaining olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Add the diced celeriac and thyme sprigs (if using) to the pot. Cook for 5 minutes, stirring occasionally.

Add the chestnuts and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the celeriac is tender.

Remove the thyme sprigs from the soup. Using an immersion blender or carefully transferring to a regular blender, blend the soup until smooth and creamy.

Stir in the heavy cream (if using) and a pinch of nutmeg. Season with salt and pepper to taste.

Ladle the soup into bowls. Drizzle each bowl with browned butter and top with crispy croutons. Serve immediately.