Thanksgiving dinner 2007: The side dishes

Marta Douglass' chestnut soup
Tuesday, November 20, 2007 | 12:06 a.m. CST; updated 4:40 p.m. CDT, Tuesday, July 22, 2008

Marta says:

“I have a recipe for chestnut soup that I got from Edith Reitsema, a Dutch woman, who was working at the place I studied at in my semester abroad in England my junior year. She would go out and harvest the chestnuts each year and individually slit and roast them. It was a long and hard process, but the soup is one of the best I’ve ever tasted.”

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1 kg chestnuts (about 35 ounces or 2.2 pounds)

1 package celery stalks, chopped

4 onions, diced

3 12-ounce cartons of half & half

3 tablespoons of sesame oil

10 tablespoons of soy sauce

3 cloves garlic, pressed

5 cubes chicken bullion

8½ cups water

2 bay leaves

To make the soup

With a sharp knife, make a slit in the outer skin of the chestnuts, arrange them on a spread sheet and roast them at 400 F for 40 minutes (or more), then peel them.

Mix all of the ingredients. Bring to a boil, then let simmer for 30 minutes. Blend to a smooth puree. Add some parsley to garnish.

— Recipe shared by Marta Douglass, MU cultural studies student

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