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Looking for a new flavor soup? Chestnut is the way to go!
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 clove garlic, chopped or 1 cube Gefen Frozen Garlic
1 teaspoon Haddar Kosher Salt
4 cups Manischewitz Chicken Broth
2 cups water
15 ounces Gefen Chestnuts or other roasted chestnuts
1/2 cup soy milk or Gefen Almond Milk
24 ounces Gefen Chestnuts
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon thyme
4 cups loosely packed parsley sprigs
1 teaspoon cornstarch
In a medium-sized stockpot, heat two tablespoons oil over medium heat.
Add onion, celery, carrot, garlic and salt. Cook until soft, stirring occasionally, about eight minutes. Add the chicken broth and water. Bring to a boil, then reduce the heat to medium low and simmer for five minutes.
Chop the chestnuts. Add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more minutes.
Puree soup in a blender until smooth. Add soy or almond milk and salt to taste. Keep warm.
Heat oven to 350 degrees Fahrenheit.
Toss chestnuts with onion powder, salt and thyme. Place on a sheet pan and bake 10 minutes or until slightly crunchy, tossing halfway through.
Heat one inch of oil in a saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees Fahrenheit.
Toss the parsley with the cornstarch and fry in batches until crisp, about 30 seconds. Drain on paper towels and sprinkle with salt.
Ladle the soup into bowls and top with the chestnuts and fried parsley.
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do the carrots make the soup orange color? in the picture it’s beige…
No, it does not seem like it would.