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The Boston Globe

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Cooking

Three cheers for chestnuts

These silky-smooth soups are perfect fall and winter warmers.

I am chestnut-obsessed. As a kid I hated them, but as an adult I can barely get enough when they’re in season. I eat them roasted to just nibble on, in pilafs and stuffings, with pasta, and — my absolute favorite — in creamy, earthy soups. Both savory and sweet, chestnuts not only stand on their own but also combine well with other things like mushrooms, sweet potatoes, and chorizo. Chestnuts puree beautifully, giving these soups a silky consistency. They’re suitable as a first course for a special dinner or as a casual dinner themselves with crostini and a salad.

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