Chestnut Soup Recipe. Vegetarian. Gluten-Free - Levana Cooks

Ingredients

• 1/3 cup olive oil
• 2 large onions, cut in 8
• 3 quarts (12 cups) water
• 1 large head celery root, cut in cubes
• 1 large head fennel, cut in cubes
• Store-bought dry-roasted peeled chestnuts, 1 pound total
• 1 large sprig rosemary, whole
• 1 large sprig tarragon, whole
• 1 cup port wine or sweet vermouth (liquor stores, no supermarket cooking wine ever)
• 2 teaspoons turmeric
• Salt to taste
• Ground pepper to taste