How do you bring the flavor of Thanksgiving to a family that includes both vegetarians and meat lovers? That was the challenge facing Ronnie Fein. “Our family loves Thanksgiving,” she explained. “We are a close family and we spend holidays together.”
Thanksgiving Stuffing Soup
June 10, 2021
Ingredients
For the soup
- 2tbsp olive oil
- 4cups vegetable stock
- 1cup water
- 1medium onion, chopped
- 2stalks celery, chopped
- 4ripe pears, peeled and sliced
- 1sprig of fresh thyme or 1 teaspoon
- fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 3cups whole peeled roasted chestnuts
- 1cup almond milk
For the crutons
- 3tbsp olive oil
- 3cups diced Italian bread, ciabatta, or home-style white bread
- 2tablespoons finely chopped fresh herbs
- Salt, to taste
Yield: 6 servings
Preparation
To make the Thanksgiving Stuffing Soup
- Step 1
Heat the olive oil in a large saucepan over medium heat. Add the onion and celery and cook, stirring occasionally, for 4 to 5 minutes or until softened.
- Step 2
Add the pears and thyme, sprinkle with salt and pepper, and cook for about 2 minutes.
- Step 3
Add the chestnuts, stock, and water. Raise the heat and bring the liquid to a boil. Reduce the heat and simmer for 15 minutes or until vegetables and fruit are soft.
- Step 4
Purée the soup in a food processor or blender (or use a hand blender).
- Step 5
Return the soup to the pan. Stir in the almond milk and heat through.
- Step 6
Taste for seasoning and add salt and pepper to taste. Serve with Herb Croutons.
To make the Thanksgiving Stuffing Soup
- Step 1
Heat the olive oil in a sauté pan over medium-low heat.
- Step 2
Add the bread dice and herbs.
- Step 3
Sprinkle with salt to taste and cook, turning frequently, for 4 to 5 minutes or until lightly browned.