Leek and Chestnut Soup

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter and sauté the leeks, carrots and chestnuts for about 10 minutes.
  • Add the chicken stock, wine, salt and pepper and continue to simmer on low heat, partially covered, for another 20 to 30 minutes or until the chestnuts are fully cooked.
  • Put everything in the blender to puree, then reheat (add heavy cream here if desired).
  • Serve with a dollop of sour cream.
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