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

chopped chestnuts
sautéed mushrooms

  1. 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.
  2. 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.
  3. 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.

For more great recipes, check out this weeks issue of Whisk by Ami