Photo: Hot soup tureen awaits the chestnut soup.
In a large heavy soup pan, saute in olive oil a chopped large strong yellow onion, a three tall thin carrots, and the heart of the celery with their tender tops.
Toss in 30 or so *cooked chestnuts, stir around until they are coated with the sauteed mixture.
Add several (6-9) cups of cold water. Bring to a boil, then turn the burner down to simmer for an hour or more.
Add a glass of white wine, and a shot of vermouth or bourbon.
Nutmeg, salt and pepper to taste.
Blend a cup of soy cream (or cream of choice) until smooth. Serve hot.
(*Frozen or canned whole cooked chestnuts will do.) Note: I never use stock in my soups.
Chelsea is home for a few days, I am so glad she doesn't live in another country anymore. I asked her what she wanted for dinner tonight and she said, "Chestnut soup."
What is your favorite soup? Can you share the recipe? I'll pick one of my favorites tomorrow in the comment section and send the winner a French antique silver soup ladle (similar to the one in the photo.)