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Chestnut Soup - Kastana
This is such a unique soup, and I became inspired to make a soup after traveling in Greece. I serve this for Thanksgiving and it's a nice appetizer before the meal. Can be made ahead and reheated, which makes it a perfect party starter.
Ingredients
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped onion
- 3 fresh flat-leaf parsley sprigs
- 2 whole cloves
- 1 California bay leaf
- 6 cups chicken broth or vegetable stock
- 3 cups fresh chestnuts or 1-14 oz. jar peeled cooked whole chestnuts, crumbled
- 1/4 cup Madeira
- 1/4 cup heavy cream
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
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If using fresh chestnuts: Cut an x in the middle of the flat side of every chestnut. Place on a sheet pan and bake for 45 minutes - 1 hour until soft.
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Peel chestnuts while warm and crumble.
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Melt butter in a heavy saucepan over low heat, stir in celery,carrot,and onion. Cook on low for 15 minutes until vegetables have softened.
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Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string.
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Add broth and parsley bundle to the vegetables. Bring to a boil.
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Reduce and simmer,covered, for 20 minutes. Add chestnuts and Madiera and simmer, covered , for 3 minutes.
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Puree soup in small batches in a blender until smooth. Stir in cream, pepper, and salt to taste.
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When reheating place on a low simmer.