Roasted Chestnut Soup Recipe

 

2 packages Melissa’s Whole Peeled and Cooked Chestnuts

2 tablespoons Extra Virgin Olive Oil

2 tablespoons Unsalted Butter

1 large Organic Yellow Onion rough chopped

2 cloves Peeled Garlic chopped

2 large Organic Carrots rough chopped

2 ribs Organic Celery rough chopped

1/2 cup Sherry

6 cups Low Sodium Fat Free Chicken Broth

2 large Leeks white and pale green parts only washed well and rough chopped

1 Dried Bay Leaves 

Freshly Ground Black Pepper to taste

Directions

Preheat oven to 425ºF.
Place chestnuts, in a single layer, on a cookie sheet coated with cooking spray. Place in the oven and roast for 10 minutes, tossing them half through the cooking time.
In a large pot, heat the oil and melt the butter. Add the onions and cook for 5 minutes. Next add the garlic, carrots and celery and cook until caramelized. About 10 minutes. Do not let it run dry. Add a little oil if needed. Add the sherry and cook until almost dry. Next, add the broth, leeks, bay leaf and chestnuts to the pot. Bring the soup to a boil and then simmer, uncovered, for 20 minutes. Remove the bay leaf and discard. Carefully blend the soup until smooth, either using a submersion blender or counter top blender.
Note:If desired, garnish the soup with some chopped chestnuts.

Easy way to obtain Peeled Chestnuts:
http://www.melissas.com/Products/Products/Chestnuts-Whole-Peeled-and-Cooked.aspx