Recipes Roasted Chestnut Soup Be the first to rate & review! Plus: More Soup Recipes and Tips By Maggie Pond Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 6 Ingredients 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 Directions 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. 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. Rate it Print