Chestnut Soup I

Ingredients

2 cups cooked and peeled whole chestnuts

2 stalks celery, sliced

1 ½ cups onion, chopped

1 large carrot, sliced into thin rounds

16 cups chicken or vegetable stock (see our stock recipes)

salt and freshly ground black pepper to taste

1. Place all above ingredients in a Dutch oven, bring to a slow simmer, cover and cook for about 45 minutes.

If using croutons (optional)

2 slices bacon, cut into ¼ inch pieces

A pinch of dried thyme

8 slices day old white bread, cut into ½ inch cubes

½ cup extra virgin olive oil

In a sauce pan heat the oil and cook the bacon for 5 minutes.  Raise heat to HI and add bread and thyme stirring constantly.  Cook until crisp and drain on paper towels. 

After soup is done, puree in a blender or food processor.  Return to Dutch oven, heat through and season to taste.  Serve with croutons, optional.

Serves approx 8