Creamy Chestnut Soup

Ingredients

• 500g (1.1 lb) chestnuts, peeled and roasted 500g (1.1 lb) chestnuts, peeled and roasted
• 1 onion, chopped 1 onion, 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 sprig of rosemary 1 sprig of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Olive oil, for garnish Olive oil, for garnish
• Freshly ground black pepper, for garnish Freshly ground black pepper, for garnish

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 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 rosemary and thyme sprigs. 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 discard the rosemary and thyme sprigs. Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   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, allowing the flavors to meld together.
6. 6.
   Ladle the Creamy Chestnut Soup into bowls and drizzle with olive oil. Sprinkle freshly ground black pepper on top for garnish.
7. 7.
   Serve hot and enjoy!

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 chestnuts, 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, or until the shells open up.

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. Add them to the soup after blending for added texture.
• To make the soup more aromatic, you can add a pinch of nutmeg or a splash of white wine while simmering the chestnuts.

Serving advice

Serve the Creamy Chestnut Soup as a starter or a main course. It pairs well with crusty bread or a side salad for a complete meal.

Presentation advice

When serving the Creamy Chestnut Soup, drizzle a small amount of olive oil in a circular motion on top of each bowl. This adds a touch of elegance and enhances the visual appeal of the dish. Sprinkle freshly ground black pepper on top for an extra pop of flavor and a beautiful contrast.