Forest Chestnut Soup

-3 shallots; minced

-2 carrots; finely diced

-1 large stalk celery; finely diced

-15 ounces of chestnuts

-6 sprigs of sage; minced

-1 sprig of thyme; minced

-1/4 cup of dry white wine

-1/4 cup of maple syrup

-2 quarts of veggie stock

-Salt and fresh cracked pepper; as desired

-EVOO; as needed

Pour EVOO into large pot and bring to medium heat. Add shallots, carrots and celery, stirring frequently for 3-4 minutes until vegetables are soft and tender. Stir in chestnuts and minced herbs. Deglaze pan with white wine, adding maple syrup and stock. Allow soup to simmer for 10 minutes before pureeing. Season soup with salt and fresh cracked pepper, adding EVOO as needed, and serve.