Simple Chestnut Soup
(for vegan version, omit the butter and cream)
2 tablespoons butter or olive oil
2 carrots, minced
1 small onion, minced
2 celery stalks, minced
6 cups broth, chicken or vegetable
1/4 cup your favorite fresh herb (parsley, thyme, rosemary, etc.), chopped
12 ounces cooked and peeled chestnuts (any method, though roasting or grilled adds a nice flavor)
1/4 cup cream
salt and pepper to taste
In a large soup or stock pot, sauté the minced carrots, onion, and celery in oil or butter until soft. Add broth, herbs, and chestnuts, and bring to a boil, then simmer on low 20–30 minutes until chestnuts and vegetables are soft enough to puree. Puree as smooth as you prefer, then finish over low heat with cream, salt, and pepper.
Soup can be made ahead and chilled for up to 2 days.