Cream of Chestnut Soup

‘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:

Seasonal Sunday

On the Menu Monday