Our Fave Recipes to Make the Most of the Fall Harvest

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Chestnut Soup

Smooth and velvety, this soup is perfect for a cozy Sunday afternoon when it's getting colder outside.  If you're wanting a slightly richer taste, mix in a dollop of cream.

Ingredients (for 8 people):

• 1 large onion (chopped)
• 1 carrot (chopped)
• 1 leek (chopped)
• 1 stalk celery (chopped)
• 6 cup chicken stock
• 2 cloves garlic (chopped)
• 2 1/2 cups chestnuts (roasted, peeled, and chopped)
• 1/2 cup heavy cream
• 2 tbsp. butter
• 1 bay leaf
• 1 sprig thyme 
• 1/2 tsp fresh nutmeg (grated)
• Salt and pepper (to taste)

Instructions:

1. Add the butter to a large skillet. After 1 min., add the onion, carrot, leek, celery, and garlic. Cook, stirring occasionally until everything has softened.
2. Add the stock, and allow to simmer for 5 min. Add the chestnuts, bay leaf, and thyme. Bring to a boil.
3. Reduce heat to medium and continue to cook, slightly uncovered until the chestnuts are tender. This should take 30 min.
4. Remove from heat and allow to cool.
5. Discard the bay leaf and thyme. In batches, purée the soup in a blender until smooth.
6. Return soup to pan and place over medium heat.
7. Stir in cream (optional) as well as nutmeg, salt, and pepper. Cook into soup is of desirable thickness. If you want to make it thinner, add more broth a little at a time.