Silky Chestnut Soup

 


Silky Chestnut Soup

Ingredients

4 tablespoons unsalted butter

1 medium carrot, finely chopped

1 celery rib, finely chopped

1/2 medium onion, finely chopped

2 cups cooked chestnuts (from one [14.8-ounce] vacuum-packed jar)

1 cup ruby port

1 thyme sprig

3 cups chicken stock or lower-sodium broth

1/2 cup heavy cream

Salt

Freshly ground black pepper

Directions

Melt the butter in a medium saucepan. Add the carrot, celery, and onion, and cook over medium-low heat, stirring, until softened, about 10 minutes. Add the chestnuts, and cook for 4 minutes. Add the port and thyme, and cook over medium-high heat until the port is reduced by half, about 4 minutes. Add the stock, and bring to a boil. Cover partially, and simmer over low heat for 30 minutes. Remove and discard the thyme sprig.

Add the cream to the soup. Working in batches, pour the soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth. Return the soup to the saucepan. Bring soup to a simmer. Season with salt and pepper, and serve.

 

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