Leek and Chestnut Soup

 Leek and Chestnut Soup

  • 1/4 cup butter
  • 2 1/2 cups sliced leeks (about 3 medium leeks)
  • 2 carrots, sliced
  • 1 pound chestnuts
  • 3 cups chicken stock
  • 1/4 cup white wine (or sherry)
  • salt, pepper to taste
  • heavy cream (optional)
  • sour cream

Melt the butter and sauté the leeks, carrots and chestnuts for about 10 minutes. Add the chicken stock, wine, salt and pepper and continue to simmer on low heat, partially covered, for another 20 to 30 minutes or until the chestnuts are fully cooked.  Put everything in the blender to puree, then reheat, adding cream if desired. Serve with a dollop of sour cream.

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