Roasted Chestnut Soup

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Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

1 hour

This soup is warm and welcoming, not too difficult to prepare, and has a really special, exotic flavor. It's a Yom Tov hit in our house. The amount of olive oil may seem like a lot, but remember that this is soup for a crowd, so the amount of oil in each individual portion comes out to significantly less than five tablespoons! You could however use less oil if desired.

Credit

Photography and Styling by Kellyn Cabeza

Author:

Bruchie Weil

Ingredients

Soup

3 shallots
24 ounces fresh white button mushrooms
5 (5.2-ounce) packages Gefen Chestnuts
about 5 tablespoons Bartenura Olive Oil (could use less)
Manischewitz Kosher Salt
pepper, to taste
1 tablespoon fresh dill
10 cups Manischewitz Chicken Broth
2 tablespoons Kedem White Cooking Wine

Directions

Preheat oven to 420 degrees Fahrenheit.
Clean the mushrooms well and slice. Place mushrooms along with sliced shallots and chestnuts on a large cookie sheet. Drizzle with olive oil. Sprinkle salt and pepper to taste. Toss mushrooms, shallots, and chestnuts with the oil and spices.
Roast for about 45 minutes until mushrooms and shallots have caramelized.
Place the chicken broth in a large pot. Once the chestnut mixture is done roasting, add to the chicken broth. Add the white wine. Season with salt & pepper to taste. Heat over a medium flame for approximately 15 minutes. Close the flame and add the fresh dill. With a stick blender, blend the soup till it has a smooth, creamy consistency.
Garnish with whole chestnuts and/or fresh dill, if desired.

Recipe Note

Note:

Don’t go too heavy on the salt during the roasting stage. Remember that the chicken broth will add sodium.

This recipe provided with permission from kosher.com.