Serves 6

Typically a chestnut soup in Portugal isn’t pureed.  It has a light broth with rice and chestnuts.  I took liberty of pureeing the soup to make it a bit more elegant for the holidays.

 4          cups fresh chestnuts   (see note below)     

2          tablespoons olive oil

3          tablespoons butter

1          small onion, finely chopped

1          teaspoon paprika

1          large clove garlic, chopped

8          cups water or vegetable broth

3          thick slices day -old Portuguese or crusty European bread       heavy crusts removed (about 2 cups cubed)

1 ½      teaspoon coarse salt or to taste

¼          teaspoon ground white pepper or to taste

¼          tablespoon finely chopped parsley or cilantro

½          cup light cream (optional)

Note:  Preparing the Chestnuts: Roasting Method:

Preheat oven to 400 degree F.  Using a sharp paring knife, make a shallow horizontal cut into the chestnut meat, all around the chestnut.  Repeat with each one.  Some cooks just make a hatch cut on the top point of each chestnut while others just slice off a ¼ piece from the top.  Slicing horizontal makes peeling much easier.

After slicing each chestnut, place them on an oven proof pan and roast until tender, about 3- to 40 minutes.  Work as quickly as possible to peel them.  It is easiest when they are still warm.  Use a dish towel to hold each chestnut as you peel them so you don’t burn your fingers. Remove the shell and brown papery skin underneath. Set aside and repeat with the remaining chestnuts.

Boiling Method:

Place chestnuts in a pot, large enough to hold them, and cover them with water. Bring the water to a boil and reduce the heat to medium-low.  Simmer for 20 minutes, or until tender. Peel as above.  Remove them from the hot water only as you peel them, keeping the others warm. Set aside.

1.  In a 4 quart pan, heat the olive oil with the butter and paprika.  Add the onion and sauté it until it becomes glassy and lightly golden. Add the garlic and cook just until the garlic is aromatic.

2.    Pour in the water or vegetable broth. Cover and bring to a boil over medium-high heat.  Add the chestnuts and simmer for 10 minutes on medium-low.  Remove six chestnuts from the pot and set aside. Season with salt and pepper.  

3.  Add the bread to the pot and allow the bread to absorb the broth and become mushy. Using a stick blender, puree the soup right in the pot. 

4.  Pour the soup through a sieve, pressing it through.  Return the soup to the pot and toss in the cilantro or parsley. Keep warm until serving.  Just before serving, quickly stir in the cream.  Ladle the soup out into soup plates and garnish each dish with a chestnut.  The chestnut garnish can also be crumbled over the soup.

Variation:  After straining the soup, return to the boil and add ¼ to 1/3 cup short –grain rice to the pot.  Simmer 10 minutes, then continue as written.