Enjoy every spoonful of this delicate and sweet soup.
| 1 | lb | chestnuts |
| 1 | small onion (chopped) | |
| 3 | shallots (chopped) | |
| 2 | clove | of garlic (minced) |
| Pinch of salt | ||
| 2 | bay leaves | |
| 1⁄8 | tsp | ground cloves |
| 2 | tbsp | sweet butter |
| 3 | c | natural chicken stock (or to desired consistency) |
| 6 | oz | Stonyfield Organic Whole Milk Plain Yogurt |
| 1 | tsp | brown sugar to taste |
| Topping | ||
|---|---|---|
| Garnish with whole cloves | ||
Preheat oven to 400°.
Cut a cross on each chestnut shell and place them on a baking sheet.
Bake for 20-25 minutes or until well roasted.
Using a medium size Dutch oven, sauté the onions, shallots and bay leaves with butter on a medium to high heat for 2 minutes or until onions are translucent.
Add garlic, salt and ground clover and sauté for another 2 minutes.
Stir occasionally allowing the onions to caramelize a little.
Turn off the heat and remove the bay leaves from the pot.
Allow the roasted chestnuts to cool and peel the shells and any skin covering the tender chestnuts.
Place peeled chestnuts in a food processor with 1/2 to 1 cup of chicken stock and the sautéed onions and garlic.
Purée to a smooth consistency.
Return the puréed chestnuts to the Dutch oven on a medium to low heat and add the remaining chicken stock and cook to a slow boil.
Remove from heat and add yogurt.
Taste to adjust seasonings with brown sugar.
For a smoother consistency, add more chicken stock to the soup.