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Ingredients Jump to Instructions ↓

  1. 2 medium carrots, diced

  2. 1 onion, diced

  3. 2 stalks celery, diced

  4. 1 parsnip, diced

  5. 2 Tablespoons butter or canola oil

  6. 1-1/2 pounds frozen chestnuts, thawed

  7. 6 cups chicken stock (strong vegetable stock may be substituted)

  8. 1/2 cup sweet red wine (such as Lambrusco)

  9. 1/4 cup apple juice concentrate

  10. 1/2 cup parsley, chopped

  11. 2 teaspoons fresh tarragon or 1/2 teaspoon dried

  12. 1/2 teaspoon ground cinnamon

  13. 1/4 teaspoon ground allspice

  14. 1/8 teaspoon ground nutmeg

  15. 1/2 teaspoon kosher salt

  16. Freshly ground black pepper to taste

  17. Sour cream or plain yogurt for garnish, optional

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Place 2/3 of the soup into a blender or food processor . Process until pureed.

  4. Return pureed vegetables to the pot and gently reheat to a simmer. Taste and add more salt and pepper to taste, if necessary.

  5. Serve each portion of soup with a spoonful of sour cream or yogurt , if desired.

  6. Yield: 4 to 6 servings

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