Creamy Chestnut Soup
4 tbsp. butter
1 medium onion, roughly chopped
1 carrot, peeled and roughly chopped
1 rib celery, roughly chopped
1 clove garlic, roughly chopped
Kosher salt, to taste
1 24-oz. bottle peeled cooked chestnuts, drained,
or 1 1/2 lbs. peeled roasted chestnuts
1/3 cup crème fraîche
Freshly ground black pepper, to taste
1 tbsp. dry sherry, such as amontillado
1. In a 4-qt. saucepan, heat butter over medium heat. Add onions, carrots, celery, and garlic. Season with salt and cook, stirring occasionally until tender and lightly browned, about 20 minutes. Add 6 cups water, chestnuts, and salt; simmer over medium-low heat until chestnuts are tender, 45 minutes.
2. Purée soup with an immersion blender or in batches in a regular blender. Whisk in crème fraîche, black pepper, and sherry. Season with more salt to taste. Serve hot.
SERVES 6
I found using an immersion blender was much easier and less messy than trying to blend in portions in my food processor.
The soup freezes very well.
Be prepared for sticker shock if you purchase dry whole chestnuts in a jar. I paid $16.00 for a 14 oz jar, but the soup is so good--I splurged!