Creamy Chestnut Soup

Ingredients

• 500g (1.1 lb) chestnuts, peeled and roasted 500g (1.1 lb) chestnuts, peeled and roasted
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the roasted chestnuts to the pot and stir well to combine with the onion and garlic.
3. 3.
   Pour in the vegetable broth and add the fresh thyme and bay leaves. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chestnuts are tender.
4. 4.
   Remove the pot from the heat and allow the soup to cool slightly. Remove the bay leaves and thyme sprigs.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Return the pot to the stove over low heat. Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes, stirring occasionally.
7. 7.
   Remove from heat and serve the Creamy Chestnut Soup hot. Garnish with a drizzle of olive oil and a sprinkle of fresh thyme leaves, if desired.

Treat your ingredients with care...

• Chestnuts — Make sure to roast the chestnuts before using them in the soup. This will enhance their flavor and make 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 or until the shells start to peel away.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk or vegetable broth.
• If you prefer a chunkier texture, reserve some roasted chestnuts and chop them into small pieces to add as a garnish.
• Serve the soup with crusty bread or croutons for added texture and to soak up the flavors.
• To make the soup more festive, top it with a dollop of whipped cream and a sprinkle of cinnamon before serving.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable broth if needed to adjust the consistency.

Serving advice

Serve the Creamy Chestnut Soup as a starter or a light main course. Pair it with a fresh green salad and crusty bread for a complete meal. Garnish with a drizzle of olive oil and a sprinkle of fresh thyme leaves to add a touch of elegance.

Presentation advice

Present the Creamy Chestnut Soup in individual bowls, ensuring a smooth and creamy consistency. Add a sprig of fresh thyme or a roasted chestnut on top for an attractive garnish. Serve with warm bread on the side to complete the presentation.