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Monday, November 20, 2017

Roast Chestnut Soup

The directions below makes 6 to 8 servings - doubles well, and is better the next day.

1 pound chestnuts (we use these)

1/2 chopped medium onion

1/2 cup chopped celery

3 tablespoons unsalted butter

1 1/4 quarts low-sodium chicken broth

2 bay leaves

1 cup half-and-half

Dash of freshly grated nutmeg

In a good-sized, heavy bottomed saucepan, over medium-high heat, saute onion and celery in butter until soft.

Add chestnuts, chicken broth and bay leaves and bring to boil over high heat. Reduce heat to low and simmer uncovered until chestnuts are tender, about 30 minutes. Remove bay leaves.

In a blender or food processor fitted with a metal blade, puree soup until smooth. If you have an immersion blender, use that. 

Return soup to pan; stir in half-and-half, salt, pepper and nutmeg. Heat through over low heat. Serve hot.

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