Tuesday, October 31, 2006


... roasting on an open fire!

A bit early, but what the heck? It's getting cold out here in New York.

Here's something to keep you warm...

Chestnut Soup


1 large onion (roughly chopped)
8 cloves garlic (roughly chopped)
2 celery stalks (roughly chopped)
1 large carrot (roughly chopped)
3-4 cups broth (homemade, but use commercial, you wimps!)

fresh sage
fresh rosemary
2 bay leaves
fresh pepper (lots!)

30-35 chestnuts (read below why!)


It's all going to get pureed so don't waste time cutting it in detail.

Incise the chestnuts with a large X. Roast at 375F for 15 minutes or so. The X will peel off, and you can pull them out, and deshell them. They need to be deshelled while they are still warm.

Some fraction will be moldy. Toss them. You won't be able to resist eating a few. So you will end up with roughly 24-26 which is the correct number for the recipe. See my point?

Fry the onion and garlic soffrito. Toss in the everything but the chestnuts, and fry for a minute or so. Toss in the broth. Let it simmer for 10 mins.

Toss in the chestnuts, and let it all simmer for 15 minutes.

Puree it, and serve with some crusty bread.


Macavity said...

I can hardly wait to try this one out... Thanks!

ShockingSchadenfreude said...

You've already eaten it at my place!

Anonymous said...

I have a packet of boiled chestnuts in the pantry left over from our Halloween party (Chestnuts wrapped in bacon), and I'm wondering if they will work for this soup...