Roasted Chestnut Soup
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 3 - 3 1⁄2 cups chestnuts
- 2 medium onions, diced
- 2 celery ribs, diced
- 3 carrots, diced
- 2 tablespoons olive oil
- 2 teaspoons butter
- 1 tablespoon soy sauce
- 1 1⁄2 quarts cool water
- 1⁄2 cup chopped fresh parsley
- 2 teaspoons chopped fresh sage
- 1 tablespoon dry white wine (optional)
directions
- Roast chestnuts in a 375 degree oven for 20 to 25 minutes. Whether you're using fresh, canned or vacuum packed chestnuts you still need to do this step.
- While chestnuts are roasting, heat oil in 4 quart pot over medium high heat. Add butter. Allow oil and butter to melt together. Add in onions, carrots, celery and saute for 8 to 10 minutes until they are softened. Add soy sauce and chestnuts. Cook for 2-3 minutes over medium high heat. Stir frequently. Add water. Bring to a simmer. Leave uncovered and continue simmering for 25 to 30 minutes or until the vegetables are soft. Add parsley and sage.
- Using an immersion or standard blender, puree soup. After pureeing the soup you can stir in the wine if you'd like. Serve!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!