Chestnut & Yam Potage

A great way to use leftover root vegetables. Make sure to include enough chestnuts so that their flavor dominates. Avoiding herbs also lets the chestnut taste shine through. A splash of rice wine vinegar at the very end lifts the flavors.

450 gr vacuum packed chestnuts

1 sweet potato or yam

2 small turnips

2 parsnips

1 celery stalk (inner stalk better)

1 carrot

2 red onions

1 banana shallot

a few garlic cloves

splash of white wine

EVOO

S&P

2 cups home-made broth (or organic cubes)

splash of rice wine (or white balsamic vinegar)

1. saute all the veggies in EVOO, season with S&P
2. let the bottom of the pan caramelize, deglaze with wine
3. add broth and let simmer 20 minutes; put in a blender and mix
4. if veloute desired, pass through a finer mesh sieve
5. season more if necessary, add some vinegar; ladel into heated bowls