This soup is warm and welcoming, not too difficult to prepare, and has a really special, exotic flavor. It's a Yom Tov hit in our house. The amount of olive oil may seem like a lot, but remember that this is soup for a crowd, so the amount of oil in each individual portion comes out to significantly less than five tablespoons! You could however use less oil if desired.

Roasted Chestnut Soup
- Cooking and Prep: 1 h 15 m
- Serves: 12
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Contains:
Ingredients (9)
Main ingredients
Start Cooking
Prepare the Soup
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Preheat oven to 420 degrees Fahrenheit.
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Clean the mushrooms well and slice. Place mushrooms along with sliced shallots and chestnuts on a large cookie sheet. Drizzle with olive oil. Sprinkle salt and pepper to taste. Toss mushrooms, shallots, and chestnuts with the oil and spices.
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Roast for about 45 minutes until mushrooms and shallots have caramelized.
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Place the chicken broth in a large pot. Once the chestnut mixture is done roasting add to the chicken broth. Add the white wine. Season with salt & pepper to taste. Heat over a medium flame for approximately 15 minutes. Close the flame and add the fresh dill. With a stick blender blend the soup till it has a smooth, creamy consistency.
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Garnish with whole chestnuts and/or fresh dill, if desired.
Don’t go too heavy on the salt during the roasting stage. Remember that the chicken broth will add a lot of salt (more or less depending on whether you make your own, use store-bought, or use bouillon).
Credit
Photography and Styling by Kellyn Cabeza