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Roasted Chestnut Soup
By Chef Tom Fraker

  • Roasted Chestnut Soup

  • Ingredients

  • 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 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.