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Roasted Chestnut Soup

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  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.