Daphne Oz's Chestnut Soup

By Tony_Monteleone

Ingredients

• 3 cups chopped chestnuts (canned or fresh) peeled
• 3 tablespoons unsalted butter
• 1 medium leek or 2 shallots (white and light-green parts only) rinsed and finely chopped
• 1/2 cup white wine
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped onion
• 1 1/2 tablespoons chopped fresh thyme plus more for garnish
• 6 cups low-sodium vegetable or chicken broth
• 1/4 cup milk
• 1/4 teaspoon black pepper
• Kosher salt to taste
• 4 sprigs thyme
• 2 bay leaves
• 4 sprigs fresh parsley
• Cheesecloth

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

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ingredients per step
instructions

4 sprigs thyme
2 bay leaves
4 sprigs fresh parsley
Cheesecloth

Make a bouquet garni by wrapping thyme, bay leaves, a parsley in cheesecloth.

3 tablespoons unsalted butter
1 medium leek or 2 shallots (white and light-green parts only), rinsed and finely chopped
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped onion

Melt butter and sauté leek, carrots, onions, and celery until translucent, covering to soften, approximately 15 minutes.

1/2 cup white wine

Deglaze the pan with wine.

6 cups low-sodium vegetable or chicken broth
Bouquet garni

Transfer to a large saucepan or soup pot (4-quart) and add vegetable or low-sodium chicken broth, bouquet garni, and cover; simmer for 25 minutes.

Remove bouquet garni.

3 cups chopped chestnuts, canned or fresh, peeled

Add cooked chestnuts and cover, allowing to soften for 10 minutes.

1/4 cup milk
1/4 teaspoon black pepper
kosher salt to taste

Stir in milk, salt, and pepper.

Allow to cool before pureeing in a blender in small batches and strain through a cheesecloth to remove any shells or large pieces.

1 1/2 tablespoons chopped fresh thyme; more for garnish

Reheat pureed soup over medium heat before serving with a garnish of fresh thyme.

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instructions