Chestnut Soup
Villa Virella
Chestnut Soup
Villa Virella
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1 stick (1/4 pound) unsalted butter 1 large onion, coarsely chopped 2 medium carrots, coarsely chopped 1/4 cup all purpose flour 2 quarts chicken stock or canned broth 1 pound peeled, cooked chestnuts, fresh or jarred 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 2 cups heavy cream (optional) Directions: In a large heavy saucepan, melt the butter over moderate heat. Add the onion and carrots and sauté, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Sprinkle on the flour and stir to coat the vegetables. Cook, stirring, for 2 minutes. Whisk in the chicken stock, 1 cup at a time. Add the chestnuts and season with the salt and pepper. Simmer, uncovered until the soup is slightly thickened, about 30 minutes. Puree the soup in batches in a blender or food processor until completely smooth. Add the cream, if desired, and reheat until warmed through. Serve hot. 6 to 8 servings.
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