Roasted Chestnut Soup

  • Total Time:
  • Servings: 6

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  • 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

How to make this recipe

  1. 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.

  2. 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.

Contributed By Published December 2004

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