Chestnut Soup
Chestnut soup is rich and comforting while simultaneously light and festive.
Ingredients
2 oz butter
2 sprigs rosemary or thyme, left whole and tied
1 onion, sliced thinly
3 cloves garlic, minced
1 cup sherry or apple cider
1 lb chestnuts
1 lb potatoes, peeled and diced
1/2 cup heavy cream
1 orange, zest and juice
1 lemon, zest and juice
Method
- In a soup pot, heat the butter over medium heat until beginning to brown
- Add the herb bundle and briefly fry, about 30 seconds
- Add the onion and garlic with a hefty pinch of salt and black pepper and reduce the heat to low to sweat until soft
- Add the sherry and cook until dry
- Add the chestnuts and potato along with 3 cups of water or stock
- Bring to a boil over high heat, reduce to a simmer and cook until the potatoes and chestnuts are soft
- Remove the herb bundle and discard
- Add the citrus zest and juice then blend until silky smooth
- Whisk in the cream
- Taste and adjust seasoning as desired (sometimes it needs a splash of maple syrup to bring out the nutty sweetness of the chestnuts)
