Name: Chestnut Soup with Sourdough Sage Croutons
Cook time: 1 1/4 hr
Total time: 1 1/4 hr
Yield: Makes 8 to 10 servings
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; 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)

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Chestnut Soup with Sourdough Sage CroutonsMatthew Hranek

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 chestnuts mixed with tangy croutons add texture and extra layers of complexity.

Cooks' notes:

•Topping can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in 1 layer on a baking sheet in a 350°F oven until bread is crisp, 10 to 20 minutes.
•Soup, without Sherry, can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat and stir in Sherry before serving.

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