NOV. 5, ‘25 // Roasted Chestnut Soup Smooth, velvety, and rich with the nutty sweetness of maple roasted chestnuts, this soup is pure comfort in a bowl. INGREDIENTS: • 1 large Onion, diced • 1 Leek, white part only, sliced • 2 cloves Garlic • ¼ tsp. Thyme • 3 stalks Celery, diced • 2 medium Zucchini, cut into chunks • 2 Parsley roots, cut into chunks • 4 bags Chestnuts (5 oz.), some reserved for garnish, diced • Salt and Pepper to taste • 5 cups Chicken stock or soup • ¼ cup Oil + 1 Tbsp. For roasting • 1 Tbsp. Pure maple syrup DIRECTIONS: 1. Preheat oven to 400°. Mix the diced chestnuts with oil and maple syrup and roast until crispy, about 5-7 minutes. 2. In a large pot heat the oil. Add onions and leek until soft. Add the garlic, thyme, celery, zucchini, parsley roots and chestnuts. Cook for additional 5 minutes. Add in the chicken stock / soup and let it cook for 45 minutes. Blend until smooth and creamy. 3. Garnish with the roasted chestnuts and a sprinkle of thyme. 74
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