Ring Bros. Marketplace - Chestnut Soup

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Recipes

Chestnut Soup
Serves 6

1 stick unsalted butter
2 lbs. roasted chestnuts, quartered
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
1 cup celery
8 cups chicken stock
1/2 cup Madeira wine
2 fresh parsley sprigs
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
Sour cream
Cayenne pepper

In a heavy saucepan, melt 4 tablespoons butter over medium heat. Add chestnuts and sauté until heated through, about 5 minutes. Set aside.

Melt remaining 4 Tablespoons butter in heavy large pot over medium heat. Add carrot, parsnip and celery root and sauté until soft, about 7 minutes. Add chicken stock and bring to boil. Reduce heat to low. Add the chestnuts, Madeira wine, parsley, nutmeg, salt and pepper. Continue to simmer another 15 minutes. Puree soup in batches in a food processor or blender. (Can be prepared 2 days ahead; cover and refrigerate). Transfer pureed soup to a large saucepan, and reheat, stirring frequently.

When heated through, ladle into bowls, Topping with dollop of sour cream; sprinkle with cayenne. Serve.

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