Rated 3.0 stars by 2 users
Soup & Stew
6 servings
10 minutes
50 minutes
Chef Tom Fraker
2 packages Melissa’s Whole Peeled and Cooked Chestnuts or 13 oz. roasted chestnuts
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 large organic yellow onion, roughly chopped
2 cloves peeled garlic, chopped
2 large organic carrots, roughly chopped
2 ribs organic celery, roughly 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 roughly chopped
Dried bay leaves
Freshly ground black pepper to taste
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.
If desired, garnish the soup with some chopped chestnuts.
