Chestnut Soup Recipe – European Special
Chestnut Soup is a warm and comforting dish made with roasted chestnuts blended into a creamy, savory base. With its smooth texture and subtle sweetness from the chestnuts, this soup is perfect for cooler days. Typically flavored with onions, garlic, and a touch of herbs, it’s a simple yet elegant dish that’s easy to make and ideal as a starter or a light main course.
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
Chestnut Soup Recipe Ingredients:
- 500g (1 lb) roasted chestnuts (fresh or pre-cooked)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1/2 tsp thyme (fresh or dried)
- Salt and pepper to taste
- 1 tbsp brandy or white wine (optional)
- Fresh parsley or chives (for garnish)
Prepare the Chestnuts:
If using fresh chestnuts, score the shells and roast them in the oven at 375°F (190°C) for about 20-25 minutes until soft.
Peel off the shells and set aside.
If using pre-cooked chestnuts, you can skip this step.
Saute Vegetables:
In a large pot, heat the butter or olive oil over medium heat.
Add the chopped onion and minced garlic, cooking for about 5-7 minutes until softened and fragrant.
Add Chestnuts and Broth:
Add the peeled chestnuts to the pot, followed by the vegetable or chicken broth.
Stir in the thyme, salt, and pepper. Bring the mixture to a boil, then lower the heat and simmer for about 15-20 minutes, allowing the flavors to meld.
Blend the Soup:
Use an immersion blender to puree the soup until smooth.
If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
Blend until smooth and return the soup to the pot.
Finish the Soup:
Stir in the heavy cream (or coconut milk) for a creamy texture, and add brandy or white wine if desired.
Taste and adjust the seasoning with salt and pepper as needed.
Serve:
Ladle the soup into bowls and garnish with fresh parsley or chives.
Serve hot.
Recipe Notes:
Roast Chestnuts: If using fresh chestnuts, score the shells and roast at 375°F (190°C) for 20-25 minutes. Peel them once cooked.
Saute Onion and Garlic: Cook chopped onion and garlic in butter or oil until soft and fragrant (about 5-7 minutes).
Add Chestnuts and Broth: Add peeled chestnuts, broth, thyme, salt, and pepper to the pot. Simmer for 15-20 minutes.
Add Cream: Stir in heavy cream (or coconut milk) and adjust seasoning with salt and pepper.
Serve: Garnish with fresh parsley or chives and serve hot.
