Chestnut Soup

Name: Chestnut Soup
Ingredients: 2 tablespoons butter; 2 onions, chopped; 4 stalks celery, chopped; 1 teaspoon salt, plus more to taste; 1 1/2 pounds peeled, vacuum-packed chestnuts; 4 cups chicken stock; 2 bay leaves; Freshly ground black pepper; Creme fraiche for garnish; Chopped parsley for garnish

10 ingredients

3 steps

Ingredients

2 tablespoons butter
2 onions, chopped
4 stalks celery, chopped
1 teaspoon salt, plus more to taste
1 1/2 pounds peeled, vacuum-packed chestnuts
4 cups chicken stock
2 bay leaves
Freshly ground black pepper
Creme fraiche for garnish
Chopped parsley for garnish

Directions

1

Melt butter in a medium saucepan over medium-high heat. Add onions, celery, and 1 tsp. salt. Cook, stirring, until onion and celery have softened, about 5 minutes.
2

Add chestnuts, chicken stock, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer until chestnuts are soft, about 10 minutes.
3

Remove bay leaves and puree soup using an immersion blender (or whirl in batches in a blender or food processor). Add more salt and freshly ground black pepper to taste. Serve garnished with a dollop of creme fraiche and a sprinkle of chopped parsley if you like.