The is a velvety soup flecked with small nuggets of chestnuts. The addition of apple brandy gives it a delicious zing! I recommend making this recipe 24 hours in advance so that all the flavors have a chance to develop. Enjoy!
Prep time: 20 minutes
By February 7, 2016Published:
- 10-12 Servings
- 3 large leeks-white and pale green parts sliced and washed
- 2 large carrots peeled and chopped
- 1 small Celery Stalk washed and chopped
- 6 tablespoons Vegetable Oil
- 4 cups packaged chestnuts
- 1 large Idaho potato peeled and diced
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 8 cups Low Salt Vegetable Broth
- 1/3 cup apple brandy/cognac
- croutons/spiced pecans optional garnish
- 1 8 quart soup pot with cover
- 1 electric food processor steel knife inserted
- Pour oil into soup pot and heat over medium flame. Add leeks, carrots and celery. Saute until the vegetables soften and begin to release their juices. Add chestnuts, potatoes, broth pepper and nutmeg. Stir well. Bring to a boil and then reduce to a simmer. Cover pot and simmer for 60-75 minutes or until vegetables and chestnuts are very soft when you press against them with a wooden spoon. Remove cover and allow soup to cool before pureeing it.
- Pour 2-3 cups of soup into the processor bowl. Puree until the mixture is very smooth. Pour into another pot. Puree the next batch the same way. Puree the last batch using the pulse button so that you have small bits of vegetables and chestnuts remaining. Add to puree. Add apple brandy and stir well. Taste. Add a drop more brandy if desired. Let soup cool before covering and refrigerating it.
- When you reheat the soup, you can add more broth if you feel it is too thick. Taste again and adjust the seasoning if necessary,. Serve hot. Homemade croutons or spiced pecans are a delicious crunchy accompaniment to this soup.