While traveling in Rome earlier this year, we came across these beautiful roasting chestnuts. The aroma was heavenly! It reminded me of this delicious recipe for Chestnut Soup that is just perfect for the chilly days of winter ahead.
Chestnut Soup
4 TBL butter
1 medium onion, chopped
1carrot, chopped
1 rib celery, chopped
1 clove garlic, chopped
Salt for seasoning
1 ½ peeled roasted chestnuts
1/3 cup Crème fraiche
1 TBL dry sherry
6 cups water
Heat butter over medium heat. Add al chopped vegetables. Season with salt and cook with butter about 20 minutes. Add 6 cups of water, chestnuts, and salt; simmer over medium heat until chestnuts are soft, about 45 minutes. Puree the soup, then whisk in crème fraiche, black pepper and sherry.
