Chestnut Soup
Ingredients
- 1/2 cup butter, divided
- 4 cans whole (7 ounce) chestnuts, drained
- 1 carrot, sliced, peeled and
- 1 parsnip, chopped, peeled and
- 1 celery root, chopped,
- 7 1/2 cups chicken, or vegetable stock
- 1/2 cup Madeira wine
- 1 pinch nutmeg, ground
- salt and pepper to taste
- 2 sprigs parsley, chopped, fresh,
- 1 pinch cayenne pepper, or to taste
- 1/4 cup sour cream, for garnish (optional)
Directions
In a heavy skillet over medium heat, melt 1/4 cup of butter.Saute the chestnuts in butter until heated through; set aside.
Melt remaining 1/4 cup butter in a large pot, and stir in the carrot, parsnip, and celery root.
Cook and stir until vegetables are tender, about 5 minutes.
Add the stock, chestnuts, and wine.
Bring to a boil, and reduce the heat to simmer.
Simmer for 15 minutes; season with nutmeg, salt and pepper and fresh parsley.
Puree the soup in a food processor or blender a little at a time, or use an immersion blender.
Garnish each serving with sour cream, if desired, and a dash of cayenne pepper.
