Sweet Potato and Chestnut Soup
Author: Nicole
Ingredients
  • 2 pounds sweet potatoes
  • 10 ounces fresh chestnuts, roasted
  • 2 tablespoons extra virgin olive oil
  • 2 small onions,thinly sliced
  • ½ cup brandy
  • 4 cup chicken broth
  • 1 bay leaf
  • ¼ cup crème fraîche
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 425°F.
  2. Using a fork prick the sweet potatoes in several places. Place on a cookie sheet covered in aluminum foil and roast until soft, about and hour and 15 minutes depending upon their size. Start checking them at an hour. Once cool, peel and cut into large chunks.
  3. If you are not using already prepared chestnuts, while sweet potatoes are roasting, peel the chestnuts. Score the chestnuts on the long side, three quarters of the way around with a paring knife. Place on on a cookie sheet covered in aluminum foil and roast (in the same oven) for 10 minutes until chestnuts start to open along the cut side. Remove from the oven and while still warm, peel off the outside shell and the skin that covers the chestnuts. Coarsely chop chestnuts.
  4. In Dutch oven or soup pot (at least 4 quarts) over medium-high heat, sauté onions in the extra virgin olive oil until soft and beginning to caramelize, about 20 minutes. Add a ¼ cup of water part way through if needed to help cook them down.
  5. Add sweet potato chunks, chestnuts and brandy. Simmer for 2 minutes.
  6. Add chicken stock, bay leaf and salt. Bring to a boil on high heat. Turn down heat to low to simmer for 30 minutes until sweet potatoes are starting to dissolve and flavors develop.
  7. Remove from heat and discard bay leaf.
  8. Using a Vitamix, immersion hand blender, regular blender or food processor, purée the soup in batches until smooth. Return the soup to the pot and whisk in the crème fraîche.
  9. Garnish with the chopped chives.
Notes
* I used chestnuts that were already shelled and roasted – there were a few different varieties in my grocery store.
* Soup freezes well. Let cool and place in freezer-safe containers.
Recipe by Riegl Palate at https://www.rieglpalate.com/sweet-potato-and-chestnut-soup/