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Daphne Oz's Chestnut Soup

Daphne Oz
Servings: 2-4
1 to 2 hr

A deliciously creamy comfort food.

  • Ingredients
  • step-by-step directions
Daphne Oz's Chestnut Soup
  • 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
  • Make a bouquet garni by wrapping thyme, bay leaves, a parsley in cheesecloth.
  • Melt butter and sauté leek, carrots, onions, and celery until translucent, covering to soften, approximately 15 minutes.
  • Deglaze the pan with wine.
  • 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.
  • Remove bouquet garni.
  • Add cooked chestnuts and cover, allowing to soften for 10 minutes.
  • Stir in milk, salt, and pepper.
  • Allow to cool before pureeing in a blender in small batches and strain through a cheesecloth to remove any shells or large pieces.
  • Reheat pureed soup over medium heat before serving with a garnish of fresh thyme.
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