Chestnut Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons unsalted butter
• 1/2 cup celery, finely chopped
• 1/2 cup carrot, finely chopped
• 1/2 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)
• 1/4 cup sherry wine, dry
• 1/4 teaspoon black pepper

Recipe

• 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 purée 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.