WEEKDAYS 1e|12c|p

Daphne Oz's Chestnut Soup

1259390422
A deliciously creamy comfort food.
skill level
Easy
time
60-120min
servings
2-4
cost
$
Contributed by :
One of Daphne's all-time favorite winter soup recipes, this is a deliciously creamy version of her mom's. You can use fresh chestnuts, but that involves lots of boiling, roasting, and peeling, and canned ones work just as well. Though, if you do have children around and want to put them to work in the kitchen, tiny fingers do very well peeling chestnuts.
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ingredients
  • 3 cups chopped chestnuts (canned or fresh) peeled
  • 3 tablespoons unsalted butter
  • 1 medium leek or 2 shallots (white and light-green parts only) rinsed and finely chopped
  • 1/2 cup white wine
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped onion
  • 1 1/2 tablespoons chopped fresh thyme plus more for garnish
  • 6 cups low-sodium vegetable or chicken broth
  • 1/4 cup milk
  • 1/4 teaspoon black pepper
  • Kosher salt to taste
  • 4 sprigs thyme
  • 2 bay leaves
  • 4 sprigs fresh parsley
  • Cheesecloth
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 sprigs thyme
    2 bay leaves
    4 sprigs fresh parsley
    Cheesecloth
    Make a bouquet garni by wrapping thyme, bay leaves, a parsley in cheesecloth.
  • 2
    3 tablespoons unsalted butter
    1 medium leek or 2 shallots (white and light-green parts only), rinsed and finely chopped
    1/2 cup finely chopped celery
    1/2 cup finely chopped carrot
    1/2 cup finely chopped onion
    Melt butter and sauté leek, carrots, onions, and celery until translucent, covering to soften, approximately 15 minutes.
  • 3
    1/2 cup white wine
    Deglaze the pan with wine.
  • 4
    6 cups low-sodium vegetable or chicken broth
    Bouquet garni
    Transfer to a large saucepan or soup pot (4-quart) and add vegetable or low-sodium chicken broth, bouquet garni, and cover; simmer for 25 minutes.
  • 5
      
    Remove bouquet garni.
  • 6
    3 cups chopped chestnuts, canned or fresh, peeled
    Add cooked chestnuts and cover, allowing to soften for 10 minutes.
  • 7
    1/4 cup milk
    1/4 teaspoon black pepper
    kosher salt to taste
    Stir in milk, salt, and pepper.
  • 8
       
    Allow to cool before pureeing in a blender in small batches and strain through a cheesecloth to remove any shells or large pieces.
  • 9
    1 1/2 tablespoons chopped fresh thyme; more for garnish
    Reheat pureed soup over medium heat before serving with a garnish of fresh thyme.
 
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