Chestnut Soup

Name: Chestnut Soup
Ingredients: 3 tablespoons unsalted butter; 12 cup celery, finely chopped; 12 cup carrot, finely chopped; 12 cup onion, finely chopped; 3 parsley sprigs, flat-leaf; 2 whole cloves; 1 bay leaf; 6 cups low sodium vegetable broth; 3 cups whole chestnuts, crumbled (peeled and cooked, either from a jar or vacuum packed); 14 cup sherry wine, dry; 14 teaspoon black pepper

11 ingredients

10 steps

Ingredients

3 tablespoons unsalted butter
12 cup celery, finely chopped
12 cup carrot, finely chopped
12 cup onion, finely chopped
3 parsley sprigs, flat-leaf
2 whole cloves
1 bay leaf
6 cups low sodium vegetable broth
3 cups whole chestnuts, crumbled (peeled and cooked, either from a jar or vacuum packed)
14 cup sherry wine, dry
14 teaspoon black pepper

Directions

1

Melt butter in a 3-quart heavy saucepan over low heat.
2

Stir in celery, carrot, and onion.
3

Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables on low heat 15 minutes (to soften).
4

Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
5

Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil.
6

Reduce heat and simmer, covered, 20 minutes.
7

Add chestnuts and Madeira and simmer, covered, 3 minutes.
8

Puree soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan.
9

Add pepper and salt to taste and reheat soup over moderate heat, stirring occasionally.
10

Cooks' note: Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.