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Chestnut Soup With Pine Nuts And Currants

By Sunset
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gluten free christmas


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3 pounds fresh chestnuts or 5 cups cooked, peeled chestnuts (fresh, frozen, canned, or vacuum-packed; see notes)

1 cup chopped onion

1 cup chopped celery

2 teaspoons fennel seed

1 1/2 tablespoons olive oil

7 cups fat-skimmed chicken broth

1 cup half-and-half (light cream)

1/4 cup dried currants

1/4 cup pine nuts

Salt and pepper

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