Chestnut Potato Soup

By LisaMK

This is a nice soup for a cold evening as a first course or add a nice loaf of french bread.

Ingredients

• 3 tbs evoo
• 2 vidalia onions, chopped
• 3 garlic cloves, minced
• 4 c chicken broth
• 14 to 15 oz chestnuts
• 1 1/2 lb yukon potatoes, peeled and thinly sliced
• 1 tbs thyme leaves, chopped
• cinnamon
• salt and black pepper
• 3 tbs cream sherry
• 1 tsp fresh lemon juice

Preparation

Step 1

In a large soup pot, heat the evoo and add the onions, garlic and cover and cook over moderate heat. Stir occasionally until softened, about 5 mins. Add the broth, chestnuts, potatoes, thyme and cinnamon. Season with salt and pepper to taste. Cover and cook over moderate heat until the potatoes are very tender and soft, about 15 mins.
Puree the soup in a blender leaving some solid bits. Return to the pot and add in the sherry and lemon juice. Ladle into bowls. Serve.