Be the first to Use frozen chestnuts for this soup flavored with sweet red wine, apple juice, carrots, onion, celery, parsnips, herbs, and spices. A spoonful of sour cream or yogurt makes an optional nice finishing touch.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 2 medium carrots, diced
- 1 onion, diced
- 2 stalks celery, diced
- 1 parsnip, diced
- 2 Tablespoons butter or canola oil
- 1-1/2 pounds frozen chestnuts, thawed
- 6 cups chicken stock (strong vegetable stock may be substituted)
- 1/2 cup sweet red wine (such as Lambrusco)
- 1/4 cup apple juice concentrate
- 1/2 cup parsley, chopped
- 2 teaspoons fresh tarragon or 1/2 teaspoon dried
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- Sour cream or plain yogurt for garnish, optional
Preparation:
Saute carrots, onion, celery, and parsnips in butter over medium heat in a large saucepan. Stir often until softened, about 8 minutes. Add chestnuts, continuing to stir occasionally, and cook an additional 5 minutes.
Add chicken stock to the vegetables and bring to a boil. Reduce heat to low. Add red wine, apple juice, parsley, tarragon, cinnamon, allspice, nutmeg, salt, and pepper. Stir and simmer for 15 to 20 minutes, until chestnuts are tender.
Place 2/3 of the soup into a blender or food processor. Process until pureed.
Return pureed vegetables to the pot and gently reheat to a simmer. Taste and add more salt and pepper to taste, if necessary.
Serve each portion of soup with a spoonful of sour cream or yogurt, if desired.
Yield: 4 to 6 servings
Add chicken stock to the vegetables and bring to a boil. Reduce heat to low. Add red wine, apple juice, parsley, tarragon, cinnamon, allspice, nutmeg, salt, and pepper. Stir and simmer for 15 to 20 minutes, until chestnuts are tender.
Place 2/3 of the soup into a blender or food processor. Process until pureed.
Return pureed vegetables to the pot and gently reheat to a simmer. Taste and add more salt and pepper to taste, if necessary.
Serve each portion of soup with a spoonful of sour cream or yogurt, if desired.
Yield: 4 to 6 servings
