Melissa’s Produce is sponsoring a Winter Wonderland Challenge! Last week I received a package from Melissa’s with six ingredients inside, with the challenge to use three of them in a sweet recipe and three of them in a savory recipe. For the savory recipe I created this Winter Wonderland Chestnut Soup, a thick and hearty tummy-warmer for a cold evening during the holidays.
These are the three ingredients I chose for my savory recipe from the six items in the box. (Did you miss my sweet recipe? You can find Mimi Avocado’s Amazing Fresh Fruit Coffee Cake here.) I added a few more ingredients to the potatoes and chestnuts to make a velvety soup, and garnished Christmas confetti: red beets and green avocado!
Winter Wonderland Chestnut Soup
2 tablespoons butter
1 onion, chopped
1 tablespoon minced garlic
3 stalks celery, chopped
1 package Melissa’s Peeled and Steamed Chestnuts
6 cups chicken or vegetable stock
1 bay leaf
salt and pepper
1 ripe California avocado
1 package Melissa’s Steamed Baby Beets
In a heavy sauce pan melt the butter, add the onions, celery, and garlic, and cook until they are soft. Pour in the stock, add the potatoes, chestnuts, and bay leaf. Bring to a boil. Cover and simmer for 30 minutes. Remove the bay leaf. Puree the soup with a hand blender. Season with salt and pepper as desired. Serve the soup in cups or small bowls.
Peel the avocado and remove the pit. Slice the avocado into tiny cubes. Slice a few beets into tiny cubes. Sprinkle the green avocado and red beet cubes on top of each cup of soup like Christmas confetti!
Thank-you to Melissa’s Produce for sponsoring this Winter Wonderland Challenge!