This Chestnut Soup is a big star at my house and beyond!
The fresh herbs make a huge difference in this chestnut soup, and are easy to find everywhere.
Buy your chestnuts peeled, roasted, vacuum-packed.
All natural and inexpensive, they are easy to find in any good supermarket, and online. Lots of fabulous Israeli brands make them: Golan, Galil, Gefen etc…. This makes using chestnuts a real pleasure.
An immersion blender is extremely useful in the kitchen.
Inexpensive and unobtrusive, it allows you to blend a whole batch of soup straight in the pot.
- 1/3 cup olive oil
- 8 cups water
- 2 pouches Levana Nourishments Garden Vegetable
- 1 large head celery root, cut in large cubes
- Store-bought dry-roasted peeled chestnuts, 1 pound total
- 1 large sprig rosemary, leaves only (settle for 1 teaspoon dry)
- 1 large sprig tarragon, leaves only (settle for 1 teaspoon dry)
- 1 cup port wine, sake or sweet vermouth (liquor stores, no supermarket cooking wine ever)
- 2 teaspoons turmeric
- Salt and pepper to taste
Bring all ingredients to a boil. Reduce the flame to medium and cook, covered, 30 minutes. Cream the soup with an immersion blender until perfectly smooth. Add ground pepper to taste. Adjust texture and seasonings. Serve hot. Makes 6 to 8 servings
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