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Golden Chestnut Soup

18 Feb
This is a recipe from vegan lunchbox.  It’s so delicious that we always skip the entrée and have few bowl of soups for dinner.
Ingredients:
  • 1 lb. fresh chestnuts
  • 4 large cloves garlic, unpeeled
  • 1 TB olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 Fennel, diced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • ¾ tsp. salt, or to taste
  • 1/8 tsp. nutmeg
  • 1/8 tsp. white pepper

Directions:

  1. Cut an ”x” on each chestnut shell.  Roast chestnuts and unpeeled garlic cloves at 475 degree in oven for 20 min or until the shells are pulled slightly away from the chestnut.   Remove outer shells and inner skins and place them in a bowl.
  2. Squeeze roasted garlic out from the cloves and add to the bowl with the chestnuts.
  3. In a saucepan, heat olive oil over medium heat.  Add onion, carrot, celery, fresh thyme, and bay leaves.  Sauté, stirring often, until the onion is translucent for about 5 minutes.
  4. Add the chestnuts and garlic and 4 cups of water. Bring to a boil, lower the heat and simmer, covered, until the carrots are tender, about 10 minutes.
  5. Remove from heat.  Remove the thyme springs and bay leaves.  Let it cool down for 10 minutes then transfer to a blender, puree until the soup is completely smooth.
  6. Pour the soup into a saucepan and add salt, nutmeg, and white pepper.   Ready to serve!
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