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Chestnut Soup

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A creamy and comforting chestnut soup made with sweet chestnuts, aromatic vegetables, herbs, and optional cream. This elegant yet simple dish is perfect for cold weather, whether served as a starter or main course.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Simmering, Blending
  • Cuisine: French
  • Diet: Gluten Free

Ingredients

  • 2 tbsp olive oil
  • 1 shallot or small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 2 cups cooked and peeled chestnuts (or unsweetened chestnut purée)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups vegetable broth
  • 1/2 tsp kosher salt (or to taste)
  • 1/4 tsp white pepper or black pepper
  • 1/2 cup heavy cream (optional)
  • 1/8 tsp grated nutmeg
  • Optional garnishes: Crème fraîche, chopped fresh chives

Instructions

  1. Heat olive oil in a large saucepan or Dutch oven over medium heat.
  2. Sauté shallot, carrot, and celery for 5–7 minutes until softened.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in chestnuts, thyme, bay leaf, vegetable broth, salt, and pepper. Bring to a boil, then reduce to a simmer for 15–20 minutes, until vegetables are tender.
  5. Remove thyme stems and bay leaf. Blend the soup with an immersion blender (or carefully in batches in a blender) until smooth.
  6. If using, stir in heavy cream and return to a gentle boil. Add grated nutmeg and adjust seasoning.
  7. Ladle into bowls and garnish with crème fraîche or chives if desired. Serve warm.

Notes

  • Use pre-cooked vacuum-packed chestnuts for convenience—just ensure they are unsweetened.
  • Omit the cream for a vegan version; chestnuts provide natural creaminess.
  • Leeks can substitute shallots for a milder onion flavor.
  • Top with toasted chestnuts for extra texture.
  • Pairs well with crusty bread or a simple salad.

Nutrition

Find it online: https://savorymomskitchen.com/chestnut-soup/