French Chestnut Soup with Rosemary and Sea Salt Dinner Rolls

In this episode, I'm going to show you how to make this rich French Chestnut Soup along with some light and fluffy Sea Salt Dinner Rolls.

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This is perfect for any time of the year but I find soup to taste the best when it's a little chilly outside. The dinner rolls are a great addition to any meal and with the rosemary, they might even be a welcomed sight at your Thanksgiving dinner table!

How to Make the French Chestnut Soup:

Ingredients:

• 1 Onion (sliced)

• 1 pound of Chestnuts chopped (either pre-cooked with shells removed, or fresh)

• 2 teaspoons of Rosemary

• 2 1/2 cups of water

• 1 vegetable bouillon cube (or the Better Than Bouillon paste that I show in the video)

• 1 1/2 cups of milk

• 8 extra chestnuts

• 1 tablespoon of butter

• Salt and Black pepper

• Olive Oil

Instructions:

1. In a large pan heat a splash of olive oil.

2. Add in the sliced onion along with a pinch or salt and cook for 4 minutes.

3. To this, add in the chopped chestnuts and cook for 2 more minutes.

4. Then add water, and the Rosemary and cook until it boils.

5. Once boiling, add in the bouillon cube or the Better than Bouillon paste that I show in the video.

6. Remove from heat and blend using an immersion blender. IF YOU ARE USING A BLENDER: Please allow the soup to cool first to avoid it exploding from the blender and causing burns. *** If you'd like this soup to be a little chunky, don't blend it all the way.

7. Add in the milk and cook for another 5 minutes and add in the salt and pepper.

8. To finish, melt the butter in a frying pan, and add the 8 chestnuts and a little salt. Cook for 10 minutes and use them as a garnish for your soup if you so desire.

How to Make the Sea Salt and Rosemary Dinner Rolls:

Ingredients:

• 3 Tablespoons of Sugar

• 1/2 cup of warm (110 degrees) water

• 2 1/4 teaspoons active dry yeast

• 2 1/4 cups unbleached all-purpose flour

• 1/2 teaspoon kosher salt

• 2 large eggs

• 1/4 cup unsalted butter, melted and cooled

• 1/4 cup unsalted butter, melted for the dinner roll topping

• 1 tablespoon Rosemary, minced (also for the topping)

• Sea Salt

• Salted butter for serving,

Instructions:

1. In a bowl or stand mixer, add in the sugar, warm water and yeast. Mix and let sit for 10 minutes.

2. While waiting, add the salt to the flour. Also, take this time to melt the butter and allow it to cool.

3. After the 10 minutes are up and the yeast is foamy. Add in two eggs individually while mixing, and add in the cooled butter.

4. With your mixer on the lowest setting, mix while gradually adding in flour until it's just combined. Be sure not to over mix or you'll get tough dinner rolls.

5. In a large, grease bowl, transfer the dough. Place in a warm spot and cover with a kitchen towel and allow it to rise for 1 hour.

6. After the hour is up, turn it out onto a floured surface and roll into a thick 12-inch rope. Cut in half and then cut each of those halves into 6 equal pieces making 12 rolls in total.

7. Roll the pieces into balls and place them on a lightly greased or sprayed sheet pan that's about 9x13. Place in a warm spot and cover and let it rise again for 30 minutes.

8. Preheat your oven to 350 degrees and in a small saucepan, melt 1/4 cup of butter.

9. Mince your Rosemary.

10. After your Rolls are done rising, brush with the butter and sprinkle on the salt and rosemary.

11. Bake on the middle rack for 15-18 minutes, rotating halfway. Enjoy!