Roasted Chestnut Soup Recipe

Prepare the Chestnuts

Preheat the oven to 400°F (200°C). Cut an 'X' in the flat side of each chestnut. Roast them in the oven for about 25 minutes, or until the shells open and the nuts are tender. Allow to cool, then peel and chop.

Cook the Aromatics

In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté until translucent.

Combine Ingredients

Add the roasted chestnuts to the pot, followed by the vegetable broth. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

Blend the Soup

Use an immersion blender to purée the soup until smooth. Stir in the heavy cream and adjust seasoning if necessary.

Make the Glaze

In a small saucepan, combine orange juice and sugar. Simmer over low heat until the mixture thickens and reduces by half. Set aside.

Prepare Salsify

Dredge the salsify slices in flour, dip in beaten egg, and then fry in hot oil until golden brown and crispy. Drain on paper towels.