3.5 64

Silky Chestnut Soup

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  • Total Time:
  • Servings: 6

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KEY: Fall, Winter, Master Cook, Christmas, Dinner Party, Thanksgiving, German, Austrian & Swiss, Appetizers/starters, Soups & Stews, Make Ahead

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Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 1/2 medium onion, finely chopped
  • 2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar)
  • 1 cup ruby port
  • 1 thyme sprig
  • 3 cups chicken stock or low-sodium broth
  • 1/2 cup heavy cream
  • Salt and freshly ground pepper

How to make this recipe

  1. Melt the butter in a medium sauce-pan. Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the chestnuts and cook for 4 minutes. Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 4 minutes. Add the stock and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Discard the thyme sprig. 
  2. Add the cream to the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and bring to a simmer. Season with salt and pepper and serve.

Suggested Pairing

A tart California sparkling wine will contrast with this creamy soup.

Contributed By Published December 2003

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