Chestnut Soup


1 large leek
1 celery stalk
3/4 pound chestnuts, roasted and shelled
1 quart vegetable stock
1/2 cup heavy cream or coconut cream
1/4 cup port wine
4 tbsps. of The Urban Vine’s orange olive oil
Salt & Pepper


  1. Trim the top off the leek, slice lengthwise & chop. Chop the celery.
  2. In a large pot over medium heat, add the orange olive oil, celery and leek cooking until soft.
  3. Add the roasted chestnuts and vegetable stock. Simmer for approx. 30 mins (until starch begins to develop).
  4. Turn off the heat and allow the soup to cool slightly.
  5. Pour the soup into a blender, blend until you reach desired consistency( no large pieces of chestnut, celery, or leek).
  6. Return the soup to the pot and simmer again. Add the cream and port. Reduce until slightly thickened. If the soup becomes too thick feel free to add water.
  7. Season with salt and pepper. Top with a few roasted chestnuts.
  8. Enjoy