Creamy Chestnut Soup

Name: Creamy Chestnut Soup
Yield: Serves 6
Ingredients: 1 tablespoon, unsalted butter; 12 ounces, leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 ripe Bartlett or, Bosc pear, peeled, halved, cored, and chopped; 1 , celery rib, chopped; 1 teaspoon, minced fresh thyme; 1 , bay leaf; , Salt and pepper; 4 cups, chicken broth; 3 cups (14 ounces) peeled cooked, chestnuts, chopped; 3/4 cup, half-and-half; 2 tablespoons, brandy or cognac 1/2 teaspoon sherry vinegar; Pinch, ground nutmeg; 1/4 cup, minced fresh chives

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Appears in Cook's Country December/January 2018

Side Dishes

Soups

Holiday

We made a supersmooth soup by simmering chestnuts, leeks, pear, celery, and thyme until they were completely tender before pureeing the mixture.

SERVES6

TIME1 hour

WHY THIS RECIPE WORKS

Adding dairy in the form of half-and-half gave the soup just the right amount of creaminess and fat. The sweet pear complemented the subtle sweetness of the chestnuts, and a splash of sherry vinegar brightened the soup up with a balancing a...

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