Prep 15 mins
Cook 30 mins
I found the basis for this soup on another website but didn't have all the ingredients called for so I adapted it to suit my less gourmet pantry. I was pleasantly surprised when my non-gourmet pantry turned out this gourmet quality soup! This soup is perfect for an autumn or winter day. I use it as a 1st course for Thanksgiving dinner. It is a savory, slightly sweet soup that will give you a new appreciation for the American chestnut.
- 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)
- 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!