Chestnut Soup II

Ingredients

Chestnuts:  1lb fresh OR 1 cup ready cooked

1 tablespoon butter, unsalted

1 cup onions, chopped

1 cup potato, cubed

2 stalks celery, sliced

3 cups water or chicken stock (see our Chicken Stock recipe)

1 clove

salt and freshly ground pepper to taste

1/2 teaspoon dried thyme

1. If the chestnuts are fresh, boil water in a pot.  With a sharp knife make a cross at the bottom of each chestnut.  Place them into already boiling water.  Keep them there for about a minute then drain and remove the shells which should come off easily. 

2. In a Dutch oven, melt the tbs butter and add potatoes, celery and onion.  Stir before adding chestnuts.  Add the clove, stock and salt and pepper to taste.  Bring to boil, cover, turn heat to medium low and simmer until the chestnuts are tender.  Remove from heat, discard the clove, and puree the soup in a blender or food processor until smooth. 

Season to taste, sprinkle with thyme. If you like, serve with croutons, optional. 

Recipe for croutons.

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. 

Serves approx 4