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Creamy Chestnut Soup
This chestnut soup is silky, rich and inviting. Serve it at your holiday parties and people will rave!
Course:
Soup
Cuisine:
American
Servings:
4
-6 servings
Author:
Jennifer Farley
Ingredients
1
pound
chestnuts
olive oil
1
yellow onion,
diced
3
stalks celery,
diced
1
large or 2 small carrots,
diced
4
cloves
garlic,
chopped
2
sprigs of thyme,
leaves removed
1/4
cup
sherry,
plus extra
2
cups
chicken or vegetable stock,
preferably homemade
1
cup
heavy cream
Instructions
Using a sharp knife, cut an x into each chestnut, then roast them at 400 degrees F for 20 minutes.
Peel the shell and skin away from the meat of the chestnut (this is easier to do when they're hot).
In a dutch oven, sweat the onions, carrots and celery with a bit of salt and a bit of olive oil. Allow the veggies to soften.
Add the chestnuts and thyme leaves.
When the water is evaporated from the vegetables and a glaze begins to appear on the bottom of the pan, deglaze with 1/4 cup sherry.
Add the stock and some pepper. Bring everything to a boil, then reduce the heat to low and cover the pot.
Allow the soup to simmer, covered, for 30 minutes.
Carefully ladle the soup into a sturdy blender and puree until silky.
Return the soup to the pot and stir in the cream on low heat. Season with salt and pepper to taste. Finish with a splash of sherry.
Garnish with thyme before serving.