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Christmas: Cream of Chestnut Soup

Source of Recipe


Southern Living, December 2011



List of Ingredients



• 3 Tbsp butter
  
• 1 medium-size sweet onion, chopped
  
• 2 celery ribs, chopped
  
• 2 carrots, chopped
  
• ¼ cup Marsala *
  
• 6 cups vegetable broth
  
• 1 (14.1-ounce) can steamed, peeled chestnuts **
  
• 1 fresh thyme sprig
  
• 1/3 cup half-and-half
  
• Toppings: cooked crumbled bacon; dried cherries; crème fraîche; truffle oil
  






Instructions



1. Melt butter in a large Dutch oven over medium-high heat. Add onion and next two ingredients, and sauté 8 to 10 minutes, or until tender.
   
   
2. Add Marsala and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in vegetable broth, chestnuts and thyme. Bring to a boil; reduce heat to low, and simmer 20 to 25 minutes or until chestnuts are tender. Discard thyme. Let cool slightly (about 10 minutes).
   
   
3. Process soup, in batches, in a blender or food processor until smooth. Return to Dutch oven. Stir in half-and-half and salt and pepper to taste. Cook over low heat, stirring often, 5 minutes or until thoroughly heated. Serve with desired toppings.
   
   Makes 8 cups.
   
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   * ¼ cup dry white wine plus 1 tsp brandy may be substituted.
   
   ** Roasted peeled fresh chestnuts may be substituted.
   (We tested with Minerve Whole Chestnuts in water, found on the baking aisle.)