Name: Chestnut Soup
Yield: Serves 6 (serving size: 3/4 cup)
Ingredients: 1 tablespoon unsalted butter; 1 cup chopped onion; ½ cup chopped carrot; 1 ½ cups peeled and steamed chestnuts (such as Melissa's); 2 teaspoons chopped fresh thyme; ¼ teaspoon ground ginger; ¼ teaspoon ground allspice; ¼ cup apple brandy; 3 cups unsalted chicken stock; 2 ½ tablespoons all-purpose flour; 1 cup water; .38 teaspoon kosher salt; 1 tablespoon cider vinegar; .38 teaspoon black pepper

Heat butter in a saucepan over medium heat. Add onion and carrot; cook 10 minutes. Stir in chestnuts, thyme, ginger, and allspice; cook 1 minute. Add apple brandy; cook until reduced by half. Combine chicken stock and flour; stir with a whisk. Add stock mixture and 1 cup water to pan. Bring to a boil; reduce heat, cover, and simmer 12 minutes. Place mixture in a blender. Blend until smooth. Return to pan; cook over low heat 3 minutes. Stir in salt, vinegar, and pepper.

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Chestnut Soup

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