Chestnut Soup
  • 1 tablespoon of olive oil
  • 1 large onion, coarsely chopped
  • 6 large garlic cloves, coarsely chopped
  • 2 - 1/2 cups of cooked chestnuts sliced in half (if you can’t find them lying on the ground, ask your grocer to order them)
  • 1/2 cup of Armagnac (or Cognac or cooking Sherry)
  • 4 to 6 cups of vegetable stock (or water with vegetable bouillon)
  • sea salt and freshly ground pepper to taste
In a medium-sized soup pot, over medium-high heat, warm the oil and add the onions. Cook onions, stirring occasionally, for around ten minutes until they are translucent and start to caramelize, but not burn. Add garlic and stir over heat for one minute. Add 1/4 cup of the Armagnac and stir until the liquid begins to bubble. Add the chestnuts and stir to coat in the mixture. Sprinkle with a little salt and pepper. Add 4 cups of vegetable stock or vegetable bouillon.  Cover pot with a lid, and turn heat down to simmer. Simmer for 45 minutes, checking every ten minutes to see if you need to add more stock (stock level should be just covering the chestnuts). Let cool for 15 minutes then blend until smooth in a blender, adding more Armagnac, salt, pepper to taste and more broth to get the consistency you desire.
Five minutes before serving, reheat, stirring constantly, as soup will easily stick and burn if not attended.

This recipe is courtesy of Camp Biche