While I was living in Tuscany, the best part about the cold season is roasting chestnuts known as Castagne or Marroni in Italian over an open fire by the fireplace.

While roasting the chestnuts in the special heavy pan, I enjoyed every moments sitting close to the fireplace feeling the warmth of the fire, listening to its crackling and smelling the delicious flavor of roasted chestnuts in the air.

Chestnuts are part of Tuscan cuisine as there are many ways in which they are eaten. I am going to show you this amazing chestnuts soup recipe that you can try at home.

INGREDIENTS:

2 tbsp. unsalted butter

1 large white onion chopped

1 stalk celery sliced

2 lb. roasted chestnuts shelled & ready to eat

1 large apple diced

Vegetables stock

½ cup heavy cream

Kosher salt and freshly ground black pepper, to taste

Bouquet garni: wrap 1 bay leaf, 1 sprig thyme, 1 whole clove and 3 whole black pepper in cheesecloth and tie with kitchen twine.

STEPS:

Heat butter in saucepan over medium-high heat, Add butter, onion, and celery then cook and stirring occasionally until the vegetables are soft.

Add chestnuts, bouquet garni and cover with vegetable stock, Season to taste with salt and pepper and bring to a boil.

Reduce heat to medium; and cook until chestnuts are very tender, about 20 to 30 minutes. Remove from heat and let cool slightly. Make sure you discard the bouquet garni.

In a Blender, purée soup in small batches until getting a smooth texture.

Finally return soup to saucepan over low heat and stir in heavy cream and check the seasoning.