Chestnut Soup

Name: Chestnut Soup
Ingredients: 2 tablespoons butter; 1 large yellow onion, diced; 1 celery stalk, diced; 2 (7.4-ounce) jars whole roasted chestnuts, coarsely chopped*; 1/4 cup Marsala; 1 (32-ounce) container chicken broth; 1/4 cup heavy cream; 1 teaspoon kosher salt; 1/4 to 1/2 teaspoon freshly ground white pepper; 1/8 teaspoon freshly grated nutmeg

10 ingredients

3 steps

Ingredients

2 tablespoons butter
1 large yellow onion, diced
1 celery stalk, diced
2 (7.4-ounce) jars whole roasted chestnuts, coarsely chopped*
1/4 cup Marsala
1 (32-ounce) container chicken broth
1/4 cup heavy cream
1 teaspoon kosher salt
1/4 to 1/2 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg

Directions

1

Melt butter in a large saucepan; add onion and celery, and saute 4 to 6 minutes or until tender. Add chestnuts, and saute another 2 minutes. Add Marsala, and scrape pan to deglaze. Add chicken broth and next 3 ingredients. Bring to a boil, reduce to a simmer over medium-low heat, and cook, uncovered, 20 minutes. Let cool 15 minutes.
2

Process soup in a blender, in batches, until smooth. Return to saucepan, stir in nutmeg, and bring to a simmer. While soup reheats, fill a soup tureen with boiling water, and let warm for several minutes; drain tureen. Transfer hot soup to warmed tureen, and serve.
3

*For testing purposes, we used Minerve brand whole roasted chestnuts.