Maple Leaf Tavern’s Roasted Winter Chestnut Soup Will Keep You Roasty Warm

Roasted Winter Chestnut Soup!

Yields: 4 to 5 servings

Ingredients

1 cup roasted chestnuts, peeled and chopped

1 cup onion, chopped

½ cup potato, peeled and chopped

2 cloves garlic, chopped

2 sprigs fresh thyme

2 sprigs fresh sage

½ cup (125 ml) Oloroso sherry

½ cup (125 ml) white wine

6 cups (1.5 l) vegetable stock

Salt and pepper to taste

Olive oil for cooking

Directions 

1. In a heavy-bottomed saucepan, heat oil over medium-high heat.
2. Add chopped onions and garlic and sauté until lightly coloured, approximately 5 minutes.
3. Add in the chestnuts and potato and continue cooking on medium heat for 2 minutes.
4. Add in the Sherry, wine, and stock, then bring to a boil.
5. Immediately reduce heat to a simmer and let cook for 30 minutes, or until liquid has reduced by 25 per cent.
6. Remove from heat and let cool slightly.
7. Place slightly-cooled mixture in a blender and purée on high speed.
8. Pass through a fine-mesh strainer.
9. Taste for seasoning and serve.

Looking for a more decadent version? Visit Maple Leaf Tavern in Leslieville for Chef Vallins’ specialized version, served with truffle chantilly and pine mushrooms!