- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 packages Melissa’s Whole Peeled and Cooked Chestnuts
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 1 large Organic Yellow Onion rough chopped
- 2 cloves Peeled Garlic chopped
- 2 large Organic Carrots rough chopped
- 2 ribs Organic Celery rough chopped
- 1/2 cup Sherry
- 6 cups Low Sodium Fat Free Chicken Broth
- 2 large Leeks white and pale green parts only washed well and rough chopped
- 1 Dried Bay Leaves
- Freshly Ground Black Pepper to taste
Directions
Preheat oven to 425ºF.
Place chestnuts, in a single layer, on a cookie sheet coated with cooking spray. Place in the oven and roast for 10 minutes, tossing them half through the cooking time.
In a large pot, heat the oil and melt the butter. Add the onions and cook for 5 minutes. Next add the garlic, carrots and celery and cook until caramelized. About 10 minutes. Do not let it run dry. Add a little oil if needed. Add the sherry and cook until almost dry. Next, add the broth, leeks, bay leaf and chestnuts to the pot. Bring the soup to a boil and then simmer, uncovered, for 20 minutes. Remove the bay leaf and discard. Carefully blend the soup until smooth, either using a submersion blender or counter top blender.
Note:If desired, garnish the soup with some chopped chestnuts.
Reviews
-
- Roasted Chestnut Soup
- DadaChef75
- Dec 15, 2009
- I bought the Melissa's Chestnuts on Melissas.com and they were SOOOO good! Who knew all that you could do with the chestnuts? This soup was so good!!!
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