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Parve
Easy
6 Servings
Allergens 
Contains
- Tree nutsA notch above in taste and texture. The walnut oil, chestnuts, and almond butter add a welcoming note of nut flavor and creaminess to this soup. Delicious parve or fleishig.
2 tablespoons olive oil or walnut oil
1 large onion, chopped
1 and 1/2 cups chopped leeks
8 stalks celery, sliced
2 cloves garlic, minced
1 rounded tablespoon chicken soup mix (parve), dissolved in 4 cups boiling water; or 4 cups chicken broth
1 bay leaf
1/2 teaspoon salt
pinch black pepper
1 (3.5-oz./100-g.) package Gefen Chestnuts, plus more for garnish (optional)
1 large cube Gefen Frozen Parsley
1 large cube Gefen Frozen Basil
1/4 teaspoon thyme (optional)
3 teaspoons honey
2 teaspoons Baron Herzog Chenin Blanc or other semi-dry white wine
1 rounded tablespoon smooth almond butter
In a five-quart pot, heat the oil. Add the onion, leeks, and celery and sauté for 15–20 minutes or until somewhat softened. Stir often. Add the garlic at the end and sauté an additional minute.
Add liquid, bay leaf, salt, and pepper. Bring to a boil, then lower heat and add chestnuts.
Cook for 15–20 minutes or until veggies are soft. Remove from heat. Add parsley, basil, thyme if using, a net bag with a handful of celery leaves, honey, and wine. Mix together. Let steep for 10 minutes.
Remove bay leaf and celery leaves. Stir in almond butter.
Blend soup with an immersion blender to desired consistency. Taste and adjust seasoning if necessary.
Garnish with croutons or chestnuts for a pareve soup, or sautéed meat cubes for a meat version.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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