Silky Chestnut Soup

Name: Silky Chestnut Soup
Ingredients: 4 tablespoons unsalted butter; 1 medium carrot, finely chopped; 1 celery rib, finely chopped; 1/2 medium onion, finely chopped; 2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar); 1 cup ruby port; 1 thyme sprig; 3 cups chicken stock or low-sodium broth; 1/2 cup heavy cream; Salt and freshly ground pepper

10 ingredients

11 steps

Ingredients

4 tablespoons unsalted butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar)
1 cup ruby port
1 thyme sprig
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream
Salt and freshly ground pepper

Directions

1

Melt the butter in a medium sauce-pan.
2

Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes.
3

Add the chestnuts and cook for 4 minutes.
4

Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 4 minutes.
5

Add the stock and bring to a boil.
6

Cover partially and simmer over low heat for 30 minutes.
7

Discard the thyme sprig.
8

Add the cream to the soup.
9

Working in batches, puree the soup in a blender.
10

Return the soup to the saucepan and bring to a simmer.
11

Season with salt and pepper and serve.