6 tablespoons canola oil
5 potatoes, peeled and cubed
4 carrots, peeled and sliced
2 leeks, sliced
4 white onions, chopped
2 stalks celery, chopped
7 ounces (200g) vacuum-packed peeled chestnuts
3 tablespoons tomato paste
4 tablespoons honey
¼ cup brandy
1 teaspoon salt
pinch of nutmeg
12 cups vegetable stock or water
5 potatoes, peeled and cubed
4 carrots, peeled and sliced
2 leeks, sliced
4 white onions, chopped
2 stalks celery, chopped
7 ounces (200g) vacuum-packed peeled chestnuts
3 tablespoons tomato paste
4 tablespoons honey
¼ cup brandy
1 teaspoon salt
pinch of nutmeg
12 cups vegetable stock or water
Garnish
chopped chestnuts
sautéed mushrooms
- Heat oil in a large pot. Add potatoes, carrots, leeks, onions, and celery, and cook for 10 minutes. Add chestnuts and cook for an additional 10 minutes.
- Stir in tomato paste and cook for 5 more minutes. Add honey, brandy, salt, and nutmeg. Cover with stock or water and simmer for 1½ to 2 hours. Blend in a food processor or with an immersion blender.
- To serve, top with chopped chestnuts and sautéed mushrooms.
Yield: 6 servings
The chestnuts, honey, and brandy complement these vegetables perfectly, yielding an unconventional, flavorful soup.