Check out this sweet potato soup recipe – great for a cold fall day. Sweet potatoes and chestnuts seem like a perfect combination for a fall day. You may want to use it at Thanksgiving, Christmas or other special holidays. The recipe is from Cakebread Cellars in California.
Sweet Potato Soup with Chestnuts and Brandy
2 lbs sweet potatoes
½ lb fresh chestnuts
3 T butter
2 small onions, sliced thin
½ c brandy
4 c chicken broth, preferably homemade
1 bay leaf
¼ c crème fraiche
1½ t salt
- Preheat oven to 400°F.
- Puncture sweet potatoes with the tines of a fork in several places. Place on a casserole dish and roast in the center of the oven until soft, about an hour and 15 minutes depending upon their size.
- While sweet potatoes are roasting, peel the chestnuts. Score the chestnuts on the elongated side, three quarters of the way around with a paring knife. Place on a casserole dish and roast for 10 minutes until chestnuts start to open along the cut side.
- Remove from the oven and while still warm, peel off the outside shell and the skin that covers the chestnut.
- Remove the sweet potatoes from oven.
- Allow to cool, peel and cut into large chunks.
- In a wide bottom pan with straight sides, sauté the onion in the butter until soft and beginning to caramelize.
- Add the sweet potato, chestnuts and brandy. Simmer for 2 minutes.
- Cover with the chicken stock. Add the bay leaf and the salt and simmer for 15 minutes until sweet potatoes are starting to dissolve. Remove from the heat.
- Discard the bay leaf and puree on high heat until smooth.
- Return to the heat and whisk in the crème fraiche.
- Taste for seasoning and adjust if necessary.
- Serve in warm bowls garnished with the chopped chives.
Suggested Pairing: Cakebread Cellars Chardonnay Reserve
Recipe provided by Cakebread Cellars, Napa Valley