Chestnut Soup with Sourdough Sage Croutons Recipe

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Chestnut Soup with Sourdough Sage Croutons

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Ingredients:

Serving

2 (7 1/2-oz) jars peeled cooked whole chestnuts, rinsed and drained (2 2/3 cups)
2 large leeks (white and pale green parts only), coarsely chopped (1 1/4 cups)
1 tbsp olive oil
1 tbsp unsalted butter
1 large onion, coarsely chopped (2 cups)
2 celery ribs, coarsely chopped (1 1/4 cups)
2 medium carrots, coarsely chopped (1 cup)
1 1/2 turkish bay leaves or 1 california
1 tbsp tamari or soy sauce
2 1/2 qt water
2 tsp salt , or to taste
1/3 cup chopped fresh flat-leaf parsley
1 tsp chopped fresh sage
2 tbsp medium- dry sherry or madeira
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
1/2 sourdough loaf, crust discarded and bread cut into 1/4-inch cubes (4 cups)
1 tsp chopped fresh sage
2 (7 1/2-oz) jars peeled cooked whole chestnuts, chopped (2 2/3 cups)
1 tsp flaky sea salt ( preferably maldon)

Directions:

Make soup: Put oven rack in upper third of oven and preheat oven to 375°F.
Spread chestnuts in 1 layer in a large shallow baking pan, then roast in oven until dry and slightly darkened, about 20 minutes.
While chestnuts roast, wash leeks in a bowl of cold water, agitating them, then lift out and drain well.
Heat oil and butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then sauté leeks, onion, celery, carrots, and bay leaves, stirring occasionally, until vegetables are pale golden, 8 to 10 minutes. Add chestnuts and tamari and cook, stirring, until most of liquid is evaporated, 1 to 2 minutes. Add water (2 1/2 quarts) and salt and simmer, uncovered, stirring occasionally, until vegetables are tender, about 30 minutes. Remove from heat and stir in parsley and sage. Discard bay leaves.
Purée soup in 3 batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Pour purée through a medium-mesh sieve into cleaned pot, pressing hard on and then discarding solids. Bring soup to a simmer and stir in Sherry, pepper, and salt to taste, then remove from heat.
Make topping while soup simmers: Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook bread cubes with sage, turning occasionally, until croutons are golden, 6 to 10 minutes. Add chestnuts and cook, stirring, 2 minutes. Transfer to a large bowl and toss with sea salt.
Ladle soup into bowls and sprinkle each serving with about 1/3 cup topping.
Cooks' notes: Topping can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in 1 layer on a baking sheet in a 350°F oven until bread is crisp, 10 to 20 minutes. Soup, without Sherry, can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat and stir in Sherry before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	144.34 Kcal (604 kJ)
Calories from fat	87.83 Kcal
		% Daily Value*
Total Fat	9.76g	15%
Cholesterol	11.45mg	4%
Sodium	830.44mg	35%
Potassium	229.41mg	5%
Total Carbs	13.08g	4%
Sugars	2.46g	10%
Dietary Fiber	1.64g	7%
Protein	1.75g	4%
Vitamin C	12.8mg	21%
Vitamin A	0.2mg	7%
Iron	0.7mg	4%
Calcium	35.7mg	4%

Amount Per 100 g
Calories	150.94 Kcal (632 kJ)
Calories from fat	91.85 Kcal
		% Daily Value*
Total Fat	10.21g	15%
Cholesterol	11.97mg	4%
Sodium	868.41mg	35%
Potassium	239.9mg	5%
Total Carbs	13.68g	4%
Sugars	2.57g	10%
Dietary Fiber	1.71g	7%
Protein	1.83g	4%
Vitamin C	13.4mg	21%
Vitamin A	0.2mg	7%
Iron	0.7mg	4%
Calcium	37.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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