Roasted Chestnut Soup
- 10 large chestnuts, peeled or unpeeled
- 2 tablespoons extra virgin olive oil or butter
- 2 cups chopped celery
- ½ cup chopped onion
- Salt and freshly ground black pepper
- 4 cups good chicken stock Chopped celery leaves or parsley
Instructions:
Starting from scratch with whole chestnuts is preferable, because they gain a bit of flavor as you toast them lightly to remove the skins.
- If you have peeled chestnuts, proceed to step2. If your chestnuts still have their skins, preheat the oven to 350°F. Use a sharp (preferably curved) paring knife to make an “X” on their flat sides. Bake them in an open pan for 10 to 15 minutes, or until their peels begin to open away from the meat. They will then be easy to peel; remove both outer and inner skins while they are warm. (The peeled chestnuts will cook faster if you chop them roughly but it isn’t necessary.)
- Meanwhile (if you have peeled chestnuts, start here), pour the olive oil into a deep skillet or casserole, turn the heat to medium, and heat for a couple of minutes. Add the celery, onion, and a good sprinkling of salt and pepper. Cook, stirring occasionally until the onion is translucent, about 10 minutes. Add the stock and the chestnuts, bring to a boil, and partially cover. Adjust the heat so that the mixture simmers and cook until the chestnuts are mushy about 30 minutes.
- Carefully purée the soup in a blender (if you are not in a hurry, cool it slightly first for extra caution). Measure and add sufficient water to total 6 cups of liquid. Reheat, adjust the seasoning if necessary, garnish, and serve.