Updated Wednesday, September 19th, 2012
Total Time: 30
Yield: 6 servings
Chestnut soup, chestnut dressing, chestnut desserts--all remind us of the British roots of many traditional Yankee favorites. Make this hearty soup part of your everyday repertoire by using preroasted, vacuum-packed chestnuts.
Note: Using preroasted, vacuum-packed chestnuts sold in glass jars makes this soup incredibly easy. Look for them in supermarkets during the holidays and in most gourmet and Whole Foods stores year-round (a warning, though: they can be expensive off-season). Don't use the canned type, which generally lack flavor. To roast chestnuts yourself, cut an X through the flat bottom of each nut (this helps with peeling later). Toss chestnuts with salt, pepper, and 1/3 cup canola oil. Spread on a baking sheet and roast at 425° until tender, 25 to 35 minutes. Return chestnuts to the bowl, toss, and cover bowl with plastic wrap. Cool, then peel.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111