Roasted Chestnut Soup
Roasted Chestnut Soup
Rated 3.0 stars by 2 users
Category
Soup & Stew
Cuisine
American
Servings
6 servings
Prep Time
10 minutes
Cook Time
50 minutes

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, roughly chopped
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2 cloves peeled garlic, chopped
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2 large organic carrots, roughly chopped
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2 ribs organic celery, roughly 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 roughly 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.
Recipe Note
If desired, garnish the soup with some chopped chestnuts.