Creamy Chestnut Soup

Name: Creamy Chestnut Soup
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 4 tbsp. butter; 1 medium onion, roughly chopped; 1 carrot, peeled and roughly chopped; 1 rib celery, roughly chopped; 1 clove garlic, roughly chopped; Kosher salt, to taste; 1 (24-oz.) bottle peeled cooked chestnuts, drained, or 1 1/2 lbs. peeled roasted chestnuts; 1 ⁄ 3 cup creme fraiche; Freshly ground black pepper, to taste; 1 Tbsp. dry sherry, such as amontillado

Serves
serves 6

This smooth, rich chestnut soup hails from the Auvergne region of France.

Ingredients

4 tbsp. butter
1 medium onion, roughly chopped
1 carrot, peeled and roughly chopped
1 rib celery, roughly chopped
1 clove garlic, roughly chopped
Kosher salt, to taste
1 (24-oz.) bottle peeled cooked chestnuts, drained, or 1 1/2 lbs. peeled roasted chestnuts
¹⁄₃ cup creme fraiche
Freshly ground black pepper, to taste
1 Tbsp. dry sherry, such as amontillado

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Instructions

Step 1

In a 4-qt. saucepan, heat butter over medium heat. Add onions, carrots, celery, and garlic. Season with salt and cook, stirring occasionally until tender and lightly browned, about 20 minutes. Add 6 cups water, chestnuts, and salt; simmer over medium-low heat until chestnuts are tender, 45 minutes.

Step 2

Puree soup with an immersion blender or in batches in a regular blender. Whisk in creme fraiche, black pepper, and sherry. Season with more salt to taste. Serve hot.

In a 4-qt. saucepan, heat butter over medium heat. Add onions, carrots, celery, and garlic. Season with salt and cook, stirring occasionally until tender and lightly browned, about 20 minutes. Add 6 cups water, chestnuts, and salt; simmer over medium-low heat until chestnuts are tender, 45 minutes.
Puree soup with an immersion blender or in batches in a regular blender. Whisk in creme fraiche, black pepper, and sherry. Season with more salt to taste. Serve hot.