Easy Chestnut Soup - Savoryslurper

Ingredients

½ cup butter, divided

4 (7 ounce) cans whole chestnuts, drained

1carrot, peeled and sliced

1parsnip, peeled and chopped

1celery root, chopped

7 ½ cups chicken or vegetable stock

½ cup Madeira wine

1 pinch ground nutmeg

salt and pepper to taste

2 sprigs fresh parsley, chopped

1 pinch cayenne pepper, or to taste

¼ cup sour cream, for garnish(Optional)

Directions

Step 1

In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside.

Step 2

Melt remaining 1/4 cup butter in a large pot, and stir in the carrot, parsnip, and celery root. Cook and stir until vegetables are tender, about 5 minutes. Add the stock, chestnuts, and wine. Bring to a boil, and reduce the heat to simmer.

Step 3

Simmer for 15 minutes; season with nutmeg, salt and pepper and fresh parsley. Puree the soup in a food processor or blender a little at a time, or use an immersion blender. Garnish each serving with sour cream, if desired, and a dash of cayenne pepper.

Cook's Note:

You may substitute olive oil for the butter and vegetable stock for chicken stock to make this vegetarian. Omit the sour cream for a vegan option.

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