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  • CHESTNUT SOUP
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From Winkel Chestnut Farm

Ingredients:

1/2 lb. raw Winkel Chestnuts (frozen/peeled or use whole fresh)

2 1/2 lb. butternut squash

1 onion

1 carrot

1 stalk celery

2T butter

5C chicken stock

Salt

1/4 t ginger (optional)

1 1/2 C light cream

Freshly ground black pepper


Directions:

1. If using fresh chestnut, peel them. Peel and seed the squash and cut into 1/2 inch cubes.

2. Chop onion, carrot, and celery and add to butter melted in 4-quart saucepan. Stew to wilt but do not brown. Add the chestnuts and squash and stir into vegetables.

3. Add 4 cups of chicken stock and 1/2 t of salt. Bring to a boil, cover, reduce heat and cook for 30 to 40 minutes or until chestnuts and squash are tender. Stir in ginger if desired. Let cool.

4. Puree the mixture in a blender with remaining chicken stock. Add cream and season with salt and pepper to taste.

5. Garnish with a drizzle of BLiS maple syrup.