Creamy Chestnut Soup

This smooth, rich chestnut soup hails from the Auvergne region of France.

Creamy Chestnut Soup
This smooth, rich chestnut soup hails from the Auvergne region of France.
Yield: serves 6

Ingredients

  • 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
  • 13 cup creme fraiche
  • Freshly ground black pepper, to taste
  • 1 Tbsp. dry sherry, such as amontillado

Instructions

  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. Puree soup with an immersion blender or in batches in a regular blender. Whisk in creme fraiche, black pepper, and sherry. Season with more salt to taste. Serve hot.