Chestnut Soup Recipe – European Special
Indulge in the rich, velvety texture of this classic Chestnut Soup, a beloved European comfort food. Roasted chestnuts are blended into a creamy, savory base, creating a dish that’s both hearty and elegant. Infused with aromatic thyme and a touch of brandy, this soup offers a delightful balance of flavors. Whether served as a starter or a light main course, it’s perfect for cozy evenings and special occasions.
- 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:
Roasting Chestnuts: If using fresh chestnuts, score the shells and roast them at 375°F (190°C) for 20-25 minutes. Peel them once cooked.
Dairy-Free Option: Substitute heavy cream with coconut milk for a dairy-free version of this soup.
Flavor Enhancements: For added depth, consider incorporating a splash of brandy or white wine during the cooking process.
Texture Variations: Adjust the consistency by adding more broth for a thinner soup or less for a thicker, more indulgent texture.
Garnishing Tips: Top with fresh parsley or chives to add a burst of color and freshness before serving.
