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6 tablespoons oil
2 large onions, diced
8 stalks celery, cubed
2 potatoes, cubed
2 parsnips
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
6 bags Gefen Roasted Chestnuts
12 cups chicken stock, such as Manischewitz
1 and 1/2 tablespoons salt
1/2 teaspoon black pepper
1 bay leaf
In a large pot, heat oil, add diced onions, and sauté until golden.
Add celery and sauté for a few minutes. Add potatoes, parsnips, and crushed garlic, continuing to sauté for another few minutes.
Add remaining ingredients. Cook for half an hour.
Discard parsnip and bay leaf, and reserve a few chestnuts. Blend soup with an immersion blender or food processor.
Garnish soup with reserved chestnuts.
Recipe excerpted with permission from L’Chayie- to Life: A Collection of Heimish Recipes from Chayie Lax a”h. Purchase here.
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