Chef Tom Fraker
Roasted Chestnut Soup
Category
Soup & Stew
Servings
6 servings
Prep Time
10 minutes
Cook Time
50 minutes
Author:
Chef Tom Fraker
Ingredients
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2 packages Melissa’s Whole Peeled and Cooked Chestnuts or 13 oz. Roasted Chestnuts
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2 tablespoons Extra Virgin Olive Oil
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2 tablespoons Unsalted Butter
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1 large Organic Yellow Onion rough chopped
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2 cloves Peeled Garlic chopped
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2 large Organic Carrots rough chopped
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2 ribs Organic Celery rough chopped
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1/2 cup Sherry
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6 cups Low Sodium Fat Free Chicken Broth
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2 large Leeks white and pale green parts only washed well and rough chopped
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Dried Bay Leaves
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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.
Filed in:
Chestnuts,
Dried Bay Leaves,
Leeks,
Organic Carrots,
Organic Celery,
Organic Yellow Onion,
Peeled Garlic,
Roasted,
Roasted Chestnut,
Roasted Chestnut Soup,
Soup & Stew,
Whole Peeled and Cooked Chestnuts
