Christmas has become such a special time for me. We travel to Tucson, AZ every year to visit my husband’s family. Every year I eagerly anticipate the moment we reach the desert landscape, surrounded by cactus and mountains, warmer weather and amazing food. I love experiencing the holidays through the eyes of his nephews. It’s such a fun trip. I’ll be bringing my camera this year and documenting our vacation. We leave Thursday! On to the recipe…
I grew up hearing songs about chestnuts, but had no idea what they tasted like. They’re delicious! As far as I’m concerned, this is the perfect winter soup. It’s silky, rich and inviting. Serve this chestnut soup at your holiday parties and people will rave.
If you’ve never roasted chestnuts before, removing the shell and skin can be a bit of a chore. They come off easiest when the chestnuts are still hot. I like to smash the hot nuts with the side of my knife like a garlic clove. If you have a really good blender such as a Vitamix you can get away with leaving some of the skin on. It will soften during the cooking process and blend right into your puree. If you’re using a more standard blender, you may want to strain the soup through a chinois or fine mesh strainer before adding the cream.
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