Chestnut Soup

Recipe from

Southern Living


1 leek
3 tablespoons butter or margarine, divided
2 Macintosh apples, peeled and chopped
2 celery ribs, chopped
1 small onion, thinly sliced
1 bay leaf
1 thyme sprig
1 teaspoon salt
1/8 teaspoon ground nutmeg
2 (32-ounce) containers chicken broth
3/4 pound whole chestnuts, shelled (about 2 cups nut meat)
1 cup whipping cream or half-and-half
2 tablespoons all-purpose flour
Toppings: sour cream, grated fresh nutmeg (optional)


Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Cut into quarters lengthwise. Thinly slice leek; rinse well, and drain.

Melt 1 tablespoon butter in a medium saucepan over medium heat. Add leek, apples, celery, and onion; sauté 5 minutes. Add bay leaf and next 3 ingredients; sauté 8 to 12 minutes or until apples and vegetables are tender.

Stir in chicken broth and chestnuts. Bring to a boil; reduce heat, and simmer 1 hour or until chestnuts are tender. Stir in cream. Discard bay leaf.

Process leek mixture, in batches, in a food processor or blender until smooth. Return mixture to saucepan.

Melt remaining 2 tablespoons butter in a small skillet. Stir in flour until smooth; cook, stirring constantly, 2 to 3 minutes.

Add flour mixture to pureed mixture. Bring to a boil; reduce heat, and simmer 3 to 5 minutes or until thickened. Serve warm. Top with sour cream and grated fresh nutmeg, if desired.

November 2002
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