Ingredients

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

For topping

• 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)

Description

Most Chestnut Soups Are Fairly Substantial. We've Made Our Version Lighter And Brothier To Serve As A First Course For A Big Meal. Chopped...

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