Add chestnuts or puree and simmer for 5 to 10 minutes longer. Let the chestnuts cool slightly so that they are cool enough to handle, but still warm. Add to Soup… Bake at 400° for 1 hour or until tender, stirring occasionally. You will need 8 ounces of peeled chestnuts for the soup. Puree in a blender or food processor and return to a saucepan to reheat. Place the onion, celery, and carrot in a large saucepan and saute over medium heat for 15 minutes, or until the onions are tender and starting to brown. Combine onion, carrot, and oil on pan; toss to coat vegetables. Instructions. Peel the chestnuts, discarding the ones that have turned bad.
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