This is pretty simple simple to make and vegan substitutions were easy and minimal (just a swap for butter and milk using Earth Balance and Almond Milk). The hardest part about this is peeling the boiled chestnuts.
Recipe can be found here:
Daphne Oz's Chestnut Soup
Cook up your herbs and veggies, deglaze, and add your broth and milk. Puree and voila!!
I skipped the cheesecloth/straining step. I was able to puree my soup finely enough that it didn't matter.
This soup was the consistency of a potato soup. Really smooth and creamy with a lovely savory and nutty kick. It was so wintery and hearty and the flavor was new and exciting! Daphne Oz, I love you for bringing this into my life!
What new tastes have tickled you palette lately?