Chestnut Soup

Ingredients:

1/4 cup(s) butter (unsalted)

1/2 cup(s) onion - peeled and diced (Learn How)

1/2 cup(s) leeks - diced (Learn How)

1/2 cup(s) celery - diced (Learn How)

1/2 cup(s) carrot - peeled and diced (Learn How)

1/2 cup(s) fennel - diced (Learn How)

1 pound chestnuts - scored, roasted, peeled and roughly chopped

1 - bouquet garni - (thyme, parsley, bay leaf)

1 teaspoon(s) orange zest

1 tablespoon(s) orange juice

2 tablespoon(s) butter (unsalted)

1 pinch salt and pepper - to taste

Steps:

-Preheat the oven to 400 degrees.

-Score and roast the chestnuts until the skin starts to peel back, approximately 20 minutes. When they have cooled, peel and roughly chop; set aside.

-Heat a heavy bottom 1-gal. stockpot to medium-high and add the 1/4 cup of butter.

-Add the onions and turn the heat down to medium. Saute until the onions are softened and translucent.

-Add the remaining vegetables and saute an additional 4 minutes.

-Deglaze with the wine and reduce it by half.

-Add the chopped chestnuts, chicken stock and bouquet garni. Simmer the soup over medium-low heat for 30 minutes.

-Finish the soup with the orange zest and juice, and puree. While pureeing add the remaining butter.

-After all of the soup is pureed, season to taste.

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