In my rush to gather the ingredients needed for this week’s ffwD assignment, chestnut and pear soup, I inadvertently grabbed a can of water chestnuts (like the tuber) as opposed to a jar of roasted chestnuts (like the actual nut). This little mistake was the reason my soup turned out extremely light in color. However, it still packed in a ton of flavor, especially from the organic thyme and pears. I didn’t mind the mistake; I happen to love the taste of water chestnuts. They actually paired well with the rest of the soup’s ingredients.
Now that the colder temperatures are here in Chicago, I’m all for making simple yet earthy soups like this one. I’d even go so far as to say that I’ll give this recipe another shot with the proper chestnuts! My attempt at chestnut and pear soup was made for French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.