Active Time
N/A
Total Time
N/A
Yield
Serves : 2 to 4

How to Make It

Step 1    

In a large saucepan, heat the oil until shimmering. Add 4 of the chestnuts and sauté over moderately high heat until lightly browned, about 5 minutes. Transfer to a plate and let cool. Add the onion and leek to the pan, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook over moderately high heat, stirring frequently, until lightly browned, about 4 minutes. Add the honey and stir until melted. Stir in the remaining chestnuts and the stock, season with salt and pepper and simmer over moderate heat for 10 minutes.

Step 2    

Finely chop the sautéed chestnuts. Working in batches, puree the soup in a blender until smooth. Strain through a fine sieve. Season the soup with salt and pepper and stir in the Cognac. Ladle the soup into shallow bowls. Garnish with the chopped chestnuts and parsley and serve.

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