Chestnut Soup

Note: This is, as will become obvious, an old post that somehow never made it from draft form to published. Probably I meant to take a picture of the soup and forgot. Anyway, if you have a yen for something out of season, here you go! Or just bookmark it for six months from now.

It’s fall, and that means…soup! This is a very forgiving/adaptable recipe – even the chestnuts are optional if you just want a roasted carrot soup or squash soup or pumpkin soup. But the chestnuts add a nice flavor and texture – I use whole steamed chestnuts (you can get them vacuum-sealed at Trader Joe’s, or in jars at most grocery stores, seasonally).

1 onion
2-3 potatoes or 1-2 winter or acorn squash or 1 pumpkin or butternut squash
3-5 carrots
2 garlic cloves, whole, peeled

Wash and chop the above; toss in a baking dish with oil, salt, and pepper, and roast at 425 F, turning every 15 minutes, for about an hour.

4-6 cups vegetable or chicken broth
1 bay leaf
1 cup chestnuts

Heat broth with bay leaf, add roasted vegetables and chestnuts, let simmer 20 min. Remove from heat, remove bay leaf, puree with immersion blender.

1/2 cup cream
1/2 cup milk

Stir cream and milk into soup; add spices to taste.

This soup keeps well in the fridge for several days, and even freezes well; just allow enough time to thaw and heat through before serving.


Filed under food, recipe, seasons

3 responses to “Chestnut Soup

  1. Pingback: Pumpkin Chestnut Soup | IcyDaylight

  2. Pingback: Recipe Roundup | It's Okay, I Have A Book

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