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Food & Wine Recipe

Roasted Chestnut Soup

Contributed by Maggie Pond

TOTAL TIME: 30 MIN
SERVINGS: 6

•FAST
•HEALTHY
•MAKE-AHEAD

Plus: More Soup Recipes and Tips

3 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
3 garlic cloves, thinly sliced
4 cups chicken stock or low-sodium broth
One 14- to 15-ounce jar vacuum-packed chestnuts
1 1/2 pounds large Yukon Gold potatoes, peeled and very thinly sliced
1 tablespoon chopped thyme leaves
Pinch of cinnamon
Salt and freshly ground pepper
3 tablespoons cream sherry
1 teaspoon fresh lemon juice

In a large soup pot, heat the olive oil until shimmering. Add the onions and garlic, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the stock, chestnuts, potatoes, thyme and cinnamon; season with salt and pepper. Cover and cook over moderate heat until the potatoes are very tender and broken up, about 15 minutes.
In a blender, puree the soup. Return the soup to the pot and stir in the sherry and lemon juice. Ladle into shallow bowls and serve.

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