‘Tis the season of chestnuts roasting on an open fire, Jack Frost
nipping…well you know the
rest. In this regard, I’m wondering just how many of you
have actually tasted a chestnut. I know
I hadn’t, so this year was determined to see what the fuss was all about. I didn’t attempt to roast them, no I decided
to take the easy route with packaged chestnuts and turn them into a decadent
starter course for a holiday meal, hence this soup. The recipe is from an old issue of Southern
Living magazine and it is quite tasty.
Chestnuts have a very earthy taste along with their special nuttiness,
and a hint of sweet. A dollop of sour
cream, crumbled bacon, and dried tart cherries make an exceptional topping.
Cream of Chestnut
Soup
3 T. butter
1 medium onion, chopped
2 celery ribs, chopped
2 carrots, chopped
1/4 cup Marsala wine
6 cups vegetable broth
2 6.5 oz. packages Melissa’s Chestnuts
(Whole Peeled & Cooked)
1 sprig fresh thyme
1/3 cup half-and-half
Melt butter in a large Dutch oven over medium-high
heat. Add onion, celery, and carrots,
and sauté 8 to10 minutes or until tender.
Add Marsala, and cook 2 minutes, stirring to loosen particles from, bottom of pan. Stir in vegetable broth, chestnuts, and
thyme. Bring to a boil; reduce heat to
low, and simmer 20 to 25 minutes or until chestnuts are tender. Discard thyme. Let cool slightly (about 10 minutes).
Process soup, in batches, in a blender or food
processor until smooth. Return to Dutch oven. Stir in half-and-half and salt and pepper to taste. Cook over low heat, stirring often, 5 minutes, or until thoroughly heated. Serve with
desired toppings.
This post is linked to:
