Roasted Chestnut Soup

• 3 tablespoons extra-virgin olive oil
• 2 large onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 4 cups chicken stock or low-sodium broth
• One 14- to 15-ounce jar vacuum-packed chestnuts
• 1 1/2 pounds large Yukon Gold potatoes, peeled and very thinly sliced
• 1 tablespoon chopped thyme leaves
• Pinch of cinnamon
• Salt and freshly ground pepper
• 3 tablespoons cream sherry
• 1 teaspoon fresh lemon juice

1. In a large soup pot, heat the olive oil until shimmering.
2. Add the onions and garlic, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
3. Add the stock, chestnuts, potatoes, thyme and cinnamon; season with salt and pepper.
4. Cover and cook over moderate heat until the potatoes are very tender and broken up, about 15 minutes.
5. In a blender, puree the soup.
6. Return the soup to the pot and stir in the sherry and lemon juice.
7. Ladle into shallow bowls and serve.

extravirgin olive oil, onions, garlic, chicken stock, chestnuts, potatoes, thyme, cinnamon, salt, cream sherry, lemon juice

Taken from www.foodandwine.com/recipes/roasted-chestnut-soup (may not work)