Chestnut Soup With Sourdough Sage Croutons

• 2 (7 1/2-oz) jars peeled cooked whole chestnuts, rinsed and drained (2 2/3 cups)
• 2 large leeks (white and pale green parts only), coarsely chopped (1 1/4 cups)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large onion, coarsely chopped (2 cups)
• 2 celery ribs, coarsely chopped (1 1/4 cups)
• 2 medium carrots, coarsely chopped (1 cup)
• 1 1/2 Turkish bay leaves or 1 California
• 1 tablespoon tamari or soy sauce
• 2 1/2 qt water
• 2 teaspoons salt, or to taste
• 1/3 cup chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh sage
• 2 tablespoons medium-dry Sherry or Madeira
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 sourdough loaf, crust discarded and bread cut into 1/4-inch cubes (4 cups)
• 1 teaspoon chopped fresh sage
• 2 (7 1/2-oz) jars peeled cooked whole chestnuts, chopped (2 2/3 cups)
• 1 teaspoon flaky sea salt (preferably Maldon)

1. Put oven rack in upper third of oven and preheat oven to 375u0b0F.
2. Spread chestnuts in 1 layer in a large shallow baking pan, then roast in oven until dry and slightly darkened, about 20 minutes.
3. While chestnuts roast, wash leeks in a bowl of cold water, agitating them, then lift out and drain well.
4. Heat oil and butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then saute leeks, onion, celery, carrots, and bay leaves, stirring occasionally, until vegetables are pale golden, 8 to 10 minutes. Add chestnuts and tamari and cook, stirring, until most of liquid is evaporated, 1 to 2 minutes. Add water (2 1/2 quarts) and salt and simmer, uncovered, stirring occasionally, until vegetables are tender, about 30 minutes. Remove from heat and stir in parsley and sage. Discard bay leaves.
5. Puree soup in 3 batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Pour puree through a medium-mesh sieve into cleaned pot, pressing hard on and then discarding solids. Bring soup to a simmer and stir in Sherry, pepper, and salt to taste, then remove from heat.
6. Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook bread cubes with sage, turning occasionally, until croutons are golden, 6 to 10 minutes. Add chestnuts and cook, stirring, 2 minutes. Transfer to a large bowl and toss with sea salt.
7. Ladle soup into bowls and sprinkle each serving with about 1/3 cup topping.

chestnuts, leeks, olive oil, unsalted butter, onion, celery, carrots, turkish, soy sauce, water, salt, parsley, fresh sage, sherry, black pepper, olive oil, unsalted butter, sourdough, fresh sage, chestnuts, flaky sea salt

Taken from www.epicurious.com/recipes/food/views/chestnut-soup-with-sourdough-sage-croutons-232967 (may not work)