Chestnut Soup

Adapted from Epicurious. The original recipe calls for 1/4 cup heavy cream but I leave it out. Also: I use dry/cooking sherry instead of Sercial Madeira, vacuum packed roasted and peeled chestnuts available at the Korean grocery store, and vegetable broth instead of the chicken broth in the original.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 3  tablespoons unsalted butter
• 1⁄2 cup celery, finely chopped
• 1⁄2 cup carrot, finely chopped
• 1⁄2 cup onion, finely chopped
• 3  parsley sprigs, flat-leaf
• 2  whole cloves
• 1  bay leaf
• 6  cups  low sodium vegetable broth
• 3  cups whole chestnuts, crumbled (peeled and cooked, either from a jar or vacuum packed)
• 1⁄4 cup sherry wine, dry
• 1⁄4 teaspoon black pepper

Directions

1. Melt butter in a 3-quart heavy saucepan over low heat.
2. Stir in celery, carrot, and onion.
3. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables on low heat 15 minutes (to soften).
4. Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
5. Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil.
6. Reduce heat and simmer, covered, 20 minutes.
7. Add chestnuts and Madeira and simmer, covered, 3 minutes.
8. Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan.
9. Add pepper and salt to taste and reheat soup over moderate heat, stirring occasionally.
10. Cooks' note: Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.