Rustic flavor of this roasted chestnut soup pairs well with a festive salad course ov wintergreens 


  • 1 medium diced carrot
  • 1 celery, diced
  • 1 small parsnip, diced
  • 2 large shallots, diced
  • 1 sprig each of bay !eat; thyme, parsley
  • 2 tablespoons butter
  • 3 cups butter
  • 11/4lb. coarsely chopped roasted chestnuts
  • 2 tablespoons dry sherry
  • 3 cups chicken stock
  • 4 each: shiitake mushroom, julliene

Roasted Chestnut SoupIn a saucepan, place butter and add carrots, celery. parsnips and shallots. Cook until tender over medium heat. Add chicken stock and fresh herbs. Add chestnuts and bring to a boil, then cover and simmer for 20 minutes. In batches, puree soup in blender until smooth and return to saucepan. Add sherry, salt and pepper and return to a simmer. Saute mushrooms in
butter, then add salt and pepper to taste. Place five pieces of mushroom in
bottom of soup bowl, ladle 8 ounces of soup on top. Garnish with chopped chives (optional).

Recipe courtesy of HH Prime