Roasted Chestnut Soup

Name: Roasted Chestnut Soup
Total time: PT-496090H16M29S
Ingredients: 10 large chestnuts, peeled or unpeeled; 2 tablespoons extra virgin olive oil or butter; 2 cups chopped celery; 1/2 cup chopped onion; Salt and pepper; 4 cups good chicken stock; Chopped celery leaves or parsley for garnish

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Makes 4 servings 1x

Time 1 hour or less

Units Scale

Ingredients

10 large chestnuts, peeled or unpeeled
2 tablespoons extra virgin olive oil or butter
2 cups chopped celery
1/2 cup chopped onion
Salt and pepper
4 cups good chicken stock
Chopped celery leaves or parsley for garnish

Instructions

1. If you have peeled chestnuts, proceed to Step 2. Otherwise, preheat oven to 350°F. Using a sharp paring knife, make an X on the flat side of each chestnut. Roast in an open pan for 10 to 15 minutes, or until the skins begin to open away from the meat. Remove both outer and inner skins while chestnuts are warm.

2. Place olive oil or butter in deep skillet or casserole and turn heat to medium. A couple of minutes later, add celery, onion and a good sprinkling of salt and pepper, and cook, stirring occasionally, until onion is translucent, about 10 minutes. Add stock and chestnuts, bring to a boil and partly cover. Lower heat, and simmer until chestnuts are mushy, about 30 minutes.

3. Carefully puree the soup in batches in a blender (or with an immersion blender) or cool and then puree. Measure and add water to total 6 cups of liquid. Reheat, adjust seasoning if necessary and serve, garnished with celery leaves or parsley.

— Recipe from The New York Times