Silky Chestnut Soup

3 steps

• Heat the chestnuts, broth, onion, allspice, and bay leaves in a stockpot on high heat, covered, for about 5-7 minutes or until the mixture starts to boil. Turn the heat down to medium and simmer uncovered for about 15 minutes.
• Turn off the heat and remove the bay leaves from the pot. Add the milk, tofu, sugar, salt, and white pepper to the pot. Use an immersion blender to puree the soup contents.
• Turn the heat back on to medium, cover, and heat for another 2-3 minutes or until the soup bubbles. Serve the soup with a garnish with chopped parsley.

This recipe makes 6 cups.
1 serving is 1 cup.

Tips:
This recipe uses 10 oz (about 2 cups) of roasted, peeled chestnuts as a time saver. Save even more time by using prechopped raw or frozen onion.

The fresh chopped parsley provides color and texture contrast to the smooth, light brown soup. If you prefer to keep the texture completely smooth, consider sprinkling the soup with dry parsley flakes instead of fresh chopped parsley.

If you do not have an immersion blender, then use a blender. Avoid splashing the hot soup while you pour it into the blender to avoid getting burned.

Make this recipe vegan by replacing the chicken broth with vegetable broth and cow's milk with almond or soy milk.