Chestnut Soup
Creamy autumn soup with roasted chestnuts and fresh herbs
Ingredients
Instructions
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Prepare the chestnutsIf using fresh chestnuts, score an X on the flat side of each chestnut with a sharp knife. Roast at 200°C (400°F) for 20-25 minutes until the shells open. Peel while still warm. If using vacuum-packed chestnuts, simply open the package and roughly chop them.
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Sauté the aromaticsIn a large pot, melt the butter over medium heat. Add the onion, leek, and celery, and cook for 5-7 minutes until softened but not browned. Add the minced garlic and cook for another 30 seconds until fragrant.
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Add chestnuts and liquidAdd the chestnuts to the pot along with the bay leaves and thyme. Pour in the stock and bring to a simmer. Reduce heat to low, cover partially, and cook for 25-30 minutes until the chestnuts are very tender.
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Blend the soupRemove the bay leaves and thyme sprig. Using an immersion blender, blend the soup until completely smooth. Alternatively, transfer in batches to a blender, being careful with the hot liquid.
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Finish with creamReturn the soup to low heat and stir in the heavy cream. If using cognac or brandy, add it now. Season with nutmeg, salt, and pepper to taste. Heat gently without boiling until warmed through.
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Serve and garnishLadle the soup into warmed bowls. Garnish with freshly chopped chives and an extra drizzle of cream if desired. Serve immediately with crusty bread on the side.
Nutritional Information
320
Calories
per serving
6
Protein
g per serving
37
Carbohydrates
g per serving
18
Total Fat
g per serving
10
Saturated Fat
g per serving
4
Fiber
g per serving
12
Sugar
g per serving
580
Sodium
mg per serving
15
Vitamin C
% daily value
2
Iron
mg per serving
Chestnut Soup is Also Known As
Velouté de Châtaignes, Chestnut Cream Soup, Maroni Suppe or Zuppa di Castagne
