Lunch: Cream of Chestnut Soup Recipe | MyRecipes

Recipe by Lyda Jones Burnette, Birmingham, Alabama Chestnuts aren't just for roasting on an open fire. Try them steamed or roasted in Cream of Chestnut Soup. This soup is an elegant starter and over the top with the savory toppers of bacon, dried cherrie

Ingredients

3 tablespoons butter
1 medium-size sweet onion, chopped
2 celery ribs, chopped
2 carrots, chopped
1/4 cup Marsala*
6 cups vegetable broth

Instructions

Melt butter in a large Dutch oven over medium-high heat. Add onion and next 2 ingredients, and sauté 8 to 10 minutes or until tender.
Add Marsala, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in vegetable broth, chestnuts, and thyme. Bring to a boil; reduce heat to low, and simmer 20 to 25 minutes or until chestnuts are tender. Discard thyme. Let cool slightly (about 10 minutes).
Process soup, in batches, in a blender or food processor until smooth. Return to Dutch oven. Stir in half-and-half and salt and pepper to taste. Cook over low heat, stirring often, 5 minutes or until thoroughly heated. Serve with desired toppings.
*1/4 cup dry white wine and 1 tsp. brandy may be substituted.

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