Roasted Chestnut Soup

Name: Roasted Chestnut Soup
Ingredients: 3 - 3 1/2 cups chestnuts; 2 medium onions, diced; 2 celery ribs, diced; 3 carrots, diced; 2 tablespoons olive oil; 2 teaspoons butter; 1 tablespoon soy sauce; 1 1/2 quarts cool water; 1/2 cup chopped fresh parsley; 2 teaspoons chopped fresh sage; 1 tablespoon dry white wine (optional)

11 ingredients

3 steps

Ingredients

3 - 3 1/2 cups chestnuts
2 medium onions, diced
2 celery ribs, diced
3 carrots, diced
2 tablespoons olive oil
2 teaspoons butter
1 tablespoon soy sauce
1 1/2 quarts cool water
1/2 cup chopped fresh parsley
2 teaspoons chopped fresh sage
1 tablespoon dry white wine (optional)

Directions

1

Roast chestnuts in a 375 degree oven for 20 to 25 minutes. Whether you're using fresh, canned or vacuum packed chestnuts you still need to do this step.
2

While chestnuts are roasting, heat oil in 4 quart pot over medium high heat. Add butter. Allow oil and butter to melt together. Add in onions, carrots, celery and saute for 8 to 10 minutes until they are softened. Add soy sauce and chestnuts. Cook for 2-3 minutes over medium high heat. Stir frequently. Add water. Bring to a simmer. Leave uncovered and continue simmering for 25 to 30 minutes or until the vegetables are soft. Add parsley and sage.
3

Using an immersion or standard blender, puree soup. After pureeing the soup you can stir in the wine if you'd like. Serve!