Creamy Chestnut Soup

Ingredients

• 500g (1.1 lb) chestnuts, peeled and roasted 500g (1.1 lb) chestnuts, peeled and roasted
• 1 tablespoon butter 1 tablespoon butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 5g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery. Sauté until the vegetables are tender.
2. 2.
   Add the roasted chestnuts, thyme leaves, and nutmeg to the pot. Stir well to combine the flavors.
3. 3.
   Pour in the white wine and let it simmer for a few minutes until the alcohol evaporates.
4. 4.
   Add the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. 7.
   Simmer the soup for an additional 5 minutes to heat through.
8. 8.
   Serve the creamy chestnut soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chestnuts — Make sure to roast the chestnuts before using them in the soup. This enhances their flavor and makes them easier to peel. To roast, make a small slit on the flat side of each chestnut, then bake in a preheated oven at 200°C (400°F) for about 20 minutes. Let them cool slightly before peeling.

Tips & Tricks

• For a creamier texture, pass the soup through a fine-mesh sieve after blending to remove any remaining chestnut fibers.
• If you prefer a thinner consistency, add a little more vegetable broth or water while simmering the soup.
• To add a touch of smokiness, garnish the soup with crispy bacon bits or smoked paprika.
• Serve the soup with crusty bread or croutons for a satisfying meal.

Serving advice

Serve the creamy chestnut soup as a starter for a Swiss-inspired dinner. Pair it with a fresh green salad and some crusty bread for a complete meal. It also makes a delightful lunch option on a chilly day.

Presentation advice

When serving the soup, drizzle a swirl of cream on top and sprinkle some fresh parsley for an elegant touch. Serve it in individual bowls or small soup tureens to showcase its creamy texture and inviting aroma.