Chestnuts are poised for a holiday indulgence — or a cold-weather pick-me-up — this tangy, silky, sherry-spiked soup employs crème fraîche for richness, which plays off of the earthy nuttiness of roasted chestnuts.
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients
Makes 6 servings
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4 Tablespoons Unsalted Butter
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1 Medium Onion, chopped
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1 Carrot, peeled and chopped
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1 Celery Stalk, chopped
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1 Clove Garlic, chopped
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1 1/2 Teaspoons Kosher Sea Salt Flakes
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1 Teaspoon Ground Black Peppercorns Dustless
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6 Cups Low-Sodium Chicken Stock
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1 1/2 Pounds Whole Chestnuts, roasted
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1/3 Cup Crème Fraîche
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1 Tablespoon Dry Sherry
Directions
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Melt butter in large saucepan over medium heat. Add onion, carrot, celery and garlic. Season with salt and pepper and sauté, stirring occasionally, until vegetables are tender, about 20 minutes.
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Add chicken stock, chestnuts, bay leaves and about 1 teaspoon salt. Simmer over medium-low heat until chestnuts are tender, about 45 minutes. Remove from heat and discard bay leaves.
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Purée soup using immersion blender, or blend, working in batches, using regular blender. Whisk in crème fraîche and sherry. Taste and adjust seasonings, if needed. Serve hot.