Chestnuts roasting on an open fire may be the only way you know of enjoying chestnuts (and you’d be forgiven for that) but thankfully our friends at the Maple Leaf Tavern here in Toronto have shared a recipe that will show all of us how to take our roasted chestnuts to the next level with their recipe for a Roasted Winter Chestnut Soup.
This would undoubtedly make a stunning addition to your holiday menu but can also be enjoyed at anytime this winter. Keep reading for how to make it!
Maple Leaf Tavern’s
Roasted Winter Chestnut Soup Recipe
Yields (4-5 servings)
1 cup roasted chestnuts, peeled and chopped
1 cup onion, chopped
½ cup potato, peeled and chopped
2 cloves garlic, chopped
2 sprigs fresh thyme
2 sprigs fresh sage
½ cup (125 ml) Oloroso sherry
½ cup (125 ml) white wine
6 cups (1.5 l) vegetable stock
Salt and pepper to taste
Olive oil for cooking
- In a heavy-bottomed saucepan, heat oil over medium-high heat.
- Add chopped onions and garlic and sauté until lightly coloured, approximately 5 minutes.
- Add in the chestnuts and potato and continue cooking on medium heat for 2 minutes.
- Add in the Sherry, wine, and stock, then bring to a boil.
- Immediately reduce heat to a simmer and let cook for 30 minutes, or until liquid has reduced by 25 per cent.
- Remove from heat and let cool slightly.
- Place slightly-cooled mixture in a blender and purée on high speed.
- Pass through a fine-mesh strainer.
- Taste for seasoning and serve.