Irish Chestnut Soup

Ingredients

While the original Italian Zuppa di castagne is typically made with ingredients like pancetta and Parmesan cheese, this Irish adaptation of Chestnut Soup omits those ingredients to align with the dietary preferences of Irish cuisine. Additionally, the Irish version incorporates traditional Irish spices like thyme and bay leaves to infuse the soup with a distinct flavor profile. We alse have the original recipe for Zuppa di castagne, so you can check it out.

• 500g (1.1 lb) chestnuts, peeled and roasted 500g (1.1 lb) chestnuts, peeled and roasted
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (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: 1g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced carrots and celery to the pot, and cook for another 5 minutes until they begin to soften.
3. 3.
   Add the roasted chestnuts to the pot and stir well to combine with the vegetables.
4. 4.
   Pour in the vegetable broth, thyme leaves, and bay leaves. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chestnuts are tender.
6. 6.
   Remove the bay leaves from the pot and use an immersion blender to puree the soup until smooth.
7. 7.
   Stir in the heavy cream and heat the soup gently for a few more minutes.
8. 8.
   Serve the Irish Chestnut Soup hot, garnished with a drizzle of fresh cream and a sprinkle of chopped parsley.

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 them in a preheated oven at 200°C (400°F) for about 20 minutes. Let them cool slightly before peeling.

Tips & Tricks

• For a smoky twist, add a pinch of smoked paprika to the soup.
• If you prefer a thinner consistency, add a little more vegetable broth while blending.
• Serve the soup with crusty Irish soda bread for a complete meal.
• To make it more festive, top each serving with a sprinkle of crispy bacon bits.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Irish Chestnut Soup as a starter for a St. Patrick's Day feast or as a comforting meal on a chilly evening. Pair it with freshly baked Irish soda bread for a delightful combination.

Presentation advice

Present the Irish Chestnut Soup in elegant soup bowls, garnished with a swirl of fresh cream and a sprinkle of chopped parsley. Serve it alongside warm slices of Irish soda bread for a visually appealing presentation.