This smooth, rich chestnut soup hails from the Auvergne region of France.
Yield: serves 6
- 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 creme fraiche
- Freshly ground black pepper, to taste
- 1 Tbsp. dry sherry, such as amontillado
- 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.
- 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.