This time of year in Chicago calls for some serious comfort food. For Keefer’s, that’s anything warm and delicious. We’d like to share a favorite recipe of ours, ideal for a cold Chicago winter night.
Chestnut Soup — Serves 4
Ingredients:
- 1 pound peeled fresh or IQF Frozen Chestnuts
- 1 small Spanish Onion, diced
- 1 rib Celery, diced
- 3 cloves Roasted Garlic
- 2 tablespoons Butter (or if available & preferred, Duck Fat)
- 5 cups Chicken (or Duck Stock if available)
- 2 sprigs Fresh Thyme
- 3 tablespoons fresh Sweet Butter for finish
- Salt
- Pepper
Method:
In a 3 quart sauce pan, melt 2 tablespoons butter (or duck fat), add veggies, season with salt & pepper. Sauté for 2 minutes over medium heat.
Add chestnuts, garlic & thyme. Continue cooking at medium for 2-3 minutes or until veggies are soft.
Add chicken stock, bring to a boil. Reduce heat & simmer for 20 minutes.
Add finishing butter, puree & strain–adjust seasoning.
This soup is best served with sautéed mushrooms and julienne of roasted or smoked fowl as a garnish.
Enjoy!
For more ideas on how to make winter in Chicago a little easier to take, have a look at our new commercial: The Joy of Winter.