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Chestnut Soup (International) — Recipe | Foodgeist

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Chestnut Soup

🍲soup·Internationalhard

Chestnut Soup

Name: Chestnut Soup
Cuisine: International
Ingredients: 1 leek; 3 tablespoons butter or margarine, divided; 2 Macintosh apples, peeled and chopped; 2 celery ribs, chopped; 1 small onion, thinly sliced; 1 bay leaf; 1 thyme sprig; 1 teaspoon salt; 1/8 teaspoon ground nutmeg; 2 (32-ounce) containers chicken broth; 3/4 pound whole chestnuts, shelled (about 2 cups nut meat); 1 cup whipping cream or half-and-half; 2 tablespoons all-purpose flour; Toppings: sour cream, grated fresh nutmeg (optional)

Ingredients

1 leek

3 tablespoons butter or margarine, divided

2 Macintosh apples, peeled and chopped

2 celery ribs, chopped

1 small onion, thinly sliced

1 bay leaf

1 thyme sprig

1 teaspoon salt

1/8 teaspoon ground nutmeg

2 (32-ounce) containers chicken broth

3/4 pound whole chestnuts, shelled (about 2 cups nut meat)

1 cup whipping cream or half-and-half

2 tablespoons all-purpose flour

Toppings: sour cream, grated fresh nutmeg (optional)

Method

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1.
Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Cut into quarters lengthwise. Thinly slice leek; rinse well, and drain. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add leek, apples, celery, and onion; saute 5 minutes. Add bay leaf and next 3 ingredients; saute 8 to 12 minutes or until apples and vegetables are tender. Stir in chicken broth and chestnuts. Bring to a boil; reduce heat, and simmer 1 hour or until chestnuts are tender. Stir in cream. Discard bay leaf. Process leek mixture, in batches, in a food processor or blender until smooth. Return mixture to saucepan. Melt remaining 2 tablespoons butter in a small skillet. Stir in flour until smooth; cook, stirring constantly, 2 to 3 minutes. Add flour mixture to pureed mixture. Bring to a boil; reduce heat, and simmer 3 to 5 minutes or until thickened. Serve warm. Top with sour cream and grated fresh nutmeg, if desired.