Until this month, I'd never before had or even seen chestnuts. Water chestnuts, yes — but those mythical chestnuts roasting over an open fire? Well, we'd never crossed paths.
The good news is now that I've fallen in love with their slightly waxy texture and their sweet, lingering aftertaste, I can't get enough of them. This week, I put their creaminess to good use in a sherry-and-mushroom soup, blending them in with an immersion blender for another added layer of thickness.
A satisfying bowl of this wasn't complete without a generous sprinkling of parsley for brightness, and a large hunk of country-style levain bread. Enjoy chestnuts in a new way with this recipe.
1 small onion, chopped Serves 4.
2 cups of mixed mushrooms, chopped
1 tablespoon sherry
Salt and pepper
1 quart of chicken or vegetable stock
1 cup canned chestnuts or fresh roasted chestnuts
1 tablespoon cream (optional)
Chopped fresh parsley, for garnish
1 small onion, chopped