chestnut-and-lentil soup

How To Make chestnut-and-lentil soup

• Step 1
  Preheat oven to 350.
• Step 2
  Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them.
• Step 3
  Place chestnuts on baking sheet.
• Step 4
  Bake until skins have opened and meat is tender, about 20 minutes.
• Step 5
  When cool enough to handle, peel and dice them into small pieces.
• Step 6
  Set aside.
• Step 7
  Rinse lentils and combine them in soup pot with the water.
• Step 8
  Bring to boil.
• Step 9
  Cook a few minutes at gentle boil, removing foam that forms on surface.
• Step 10
  Add carrot, celery, onion, garlic, bay leaf, salt and parsley.
• Step 11
  Lower heat and simmer until lentils are tender, about 35 minutes.
• Step 12
  When done, remove parsley sprigs and bay leaf.
• Step 13
  Correct seasoning and add salt, if necessary.
• Step 14
  Puree half the lentils until smooth, then recombine them with the rest.
• Step 15
  FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs.
• Step 16
  Cook over medium heat, stirring frequently, for several minutes. Add wine and tomato paste.
• Step 17
  Stir to dissolve tomato paste and cook a few minutes to reduce wine.
• Step 18
  Stir in lentil mixture and simmer gently 20 minutes.
• Step 19
  If soup is too thick, thin it with a little water, stock or cream until of right consistency.
• Step 20
  Taste for salt and season with pepper.
• Step 21
  Serve with spoonful of olive oil swirled into each bowl.
• Step 22
  Sprinkle with parsley and croutons, if desired.
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