This family favourite always makes a satisfying comfort food in my house.When Autumn begins and the chestnuts start falling ripe from the trees. We sit around the early lit fire and enjoy the wholesome warmth of this colourful soup.
- 1 Tbs unsalted butter
- 1 Tbs olive oil
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 1/4 cup chopped shallots
- 2 cups vegetable stock
- 1 (300 gram) can peeled chestnuts. Fresh roasted and peeled is best
- 1 cup milk
- 1/4 cup berry cordial. (I use home brewed)
- 1 Tbs cinnamon and nutmeg mix
- to taste Salt and pepper
Melt the butter with oil in Dutch oven over medium heat. Add the carrot, celery, chestnuts and shallots; cook, stiring occasionally untill the vegetables are very tender. Stir in vegetable stock.
Add cinnamon and nutmeg mix. Stir thru to cover all vegetables. In 2 batches puree the soup in a blender untill smooth.
Return to the soup to the pan and mix in the milk and the berry cordial. Stir gently over medium heat untill heated through. Season to taste. Serve with your favourite homemade bagel?
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