Lunch

Chef Deb Geiser's Chicken Chestnut Soup

Next in our “Traditions to the Table” Recipe Series is Chef Deb Geiser’s delicious Chicken Chestnut Soup. Deb founded the Quince Bakery & Café in Kidron, Ohio, and is committed to turning the traditions of the past into the sustainable practices of the future.

How to Make

INGREDIENTS

1 stick butter
3 small onions, diced
3 stalks celery, diced
3 carrots, peeled, diced
3/4 cup flour
black pepper, to taste
2 quarts water or homemade chicken or turkey stock
1/4 cup white wine, optional
1 to 2 tbsps chicken base (or follow manufactures directions for base or bouillon amount) omit if using stock
12 oz cooked chicken or turkey, diced or more if desired
1 tsp celery seed
2 tsp granulated garlic or 2 cloves fresh garlic, minced
2 tsp Lawry’s season salt or old bay
1 medium red or orange pepper, small diced
14 oz diced or sliced water chestnuts, do not drain
12 oz grated parmesan cheese
2 tbsp parsley
1 cup Smith's heavy cream
Salt to taste

DIRECTIONS

Preheat a soup pot over medium high heat and add the butter to melt. Add the diced vegetables and sauté for 10 minutes.
Add to vegetables, mix well and cook for 2 minutes.
Mix the water, wine and base together then gradually add to the vegetable mixture stirring consistently to avoid lumps. Bring to a boil over medium high heat, then reduce heat to a simmer.
Add all the ingredients to the soup, simmer for 15 minutes, stirring occasionally.
Add ingredients to the soup and warm to melt the cheese, but do not bring to a boil. Serve immediately or cool and refrigerate to reheat for later meals.

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