Roasted Chestnut Soup - cooking recipe

Ingredients

3 - 3 1/2 cups chestnuts
2 medium onions, diced
2 celery ribs, diced
3 carrots, diced
2 tablespoons olive oil
2 teaspoons butter
1 tablespoon soy sauce
1 1/2 quarts cool water
1/2 cup chopped fresh parsley
2 teaspoons chopped fresh sage
1 tablespoon dry white wine (optional)

Preparation

Roast chestnuts in a 375 degree oven for 20 to 25 minutes. Whether you're using fresh, canned or vacuum packed chestnuts you still need to do this step.
While chestnuts are roasting, heat oil in 4 quart pot over medium high heat. Add butter. Allow oil and butter to melt together. Add in onions, carrots, celery and saute for 8 to 10 minutes until they are softened. Add soy sauce and chestnuts. Cook for 2-3 minutes over medium high heat. Stir frequently. Add water. Bring to a simmer. Leave uncovered and continue simmering for 25 to 30 minutes or until the vegetables are soft. Add parsley and sage.
Using an immersion or standard blender, puree soup. After pureeing the soup you can stir in the wine if you'd like. Serve!