For years I searched for the perfect starter for Thanksgiving or Christmas dinner. Once I tasted this elegant chestnut soup in Piedmont, I knew I had found it. Creamy, smoky, and a bit piney from the rosemary, the soup is a perfect preface for any important dinner. It is perfectly delicious made with jarred roasted chestnuts.
Serves 6
INGREDIENTS:
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped
- 1 celery rib, chopped
- 3 tablespoons extra-virgin olive oil, plus (optional) more for drizzling
- 1 (14-ounce) jar peeled roasted chestnuts
- 1 (3-inch) sprig fresh rosemary
- 8 cups water
- Salt and freshly ground pepper
- 1 recipe Croutons
INSTRUCTIONS:
- In a large pot, cook the onion, carrot, and celery in the oil over medium heat until tender and golden, about 10 minutes.
- Stir in the chestnuts, rosemary, water, and 1 teaspoon salt and bring to a simmer.
- Reduce the heat to low and cook for 1 hour, or until the chestnuts are soft.
- Discard the rosemary sprig. Let cool slightly.
- Transfer the soup to a blender or food processor in batches and puree until smooth.
- Return the soup to the pot, reheat, and season to taste with salt and pepper.
- Ladle the soup into bowls, sprinkle with the croutons, and drizzle with a little olive oil, if desired.
