My F&W
quick save (...)

Roasted Chestnut Soup

  • TOTAL TIME: 30 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  1. 3 tablespoons extra-virgin olive oil
  2. 2 large onions, thinly sliced
  3. 3 garlic cloves, thinly sliced
  4. 4 cups chicken stock or low-sodium broth
  5. One 14- to 15-ounce jar vacuum-packed chestnuts
  6. 1 1/2 pounds large Yukon Gold potatoes, peeled and very thinly sliced
  7. 1 tablespoon chopped thyme leaves
  8. Pinch of cinnamon
  9. Salt and freshly ground pepper
  10. 3 tablespoons cream sherry
  11. 1 teaspoon fresh lemon juice
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.