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There's nothing cozier on a winter's day than the smell of roasting chestnuts, except perhaps a steaming bowl of chestnut soup
This smooth, earthy chestnut soup is perfect on a chilly day
Chestnuts are the darlings of Italy, Portugal and certainly France, where they are commonly sold by street vendors during late fall and early winter.
Fresh chestnuts truly do roast over searing hot coals, sending delicious scents wafting into the streets. I never pass up the opportunity to purchase a serving accented with a generous topping of sea salt. This scene is not so common here, but a good bowl of chestnut soup is a great substitute.
Ingredients
Instructions
Serves 6. (If fresh chestnuts are not available, vacuum-packed and canned are sold year round.)
Originally published in TVW. For daily updates, subscribe to the free TVW e-newsletter, or purchase a subscription to the weekly magazine.