Chestnut Soup
Cozy up with a bowl of luxurious Chestnut Soup, a creamy and comforting dish that’s perfect for cool weather. This recipe highlights the subtle, nutty sweetness of chestnuts, which pair beautifully with fragrant thyme, sautéed onions, and garlic for a rich, savory base. Whether you use fresh chestnuts or their convenient pre-cooked counterparts, this soup is pureed to velvety perfection and finished with a swirl of heavy cream for extra indulgence. With minimal prep and a magical depth of flavor, it’s a gourmet treat that’s surprisingly easy to make. Serve it as an elegant starter or a satisfying main course, garnished with fresh parsley for a pop of color. Perfect for holiday entertaining or a cozy weeknight dinner!
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Recipe Information
Ingredients
- 500 g Fresh chestnuts (or pre-cooked, vacuum-packed chestnuts)
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 large Yellow onion, finely diced
- 2 Garlic cloves, minced
- 2 Fresh thyme sprigs
- 1 liter Vegetable stock (or chicken stock)
- 100 ml Heavy cream
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
If using fresh chestnuts, start by scoring an 'X' on the flat side of each chestnut using a small, sharp knife. Place the chestnuts in a pot of boiling water and simmer for 10 minutes. Drain, let them cool slightly, then peel off the shells and inner skin. If using pre-cooked chestnuts, skip this step.
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and sauté for 5-7 minutes, or until soft and translucent.
Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Add the peeled chestnuts, thyme sprigs, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the chestnuts are very tender.
Remove the thyme sprigs and discard them.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, let the soup cool slightly and blend it in batches using a countertop blender.
Stir in the heavy cream and season with salt and ground black pepper to taste. Gently reheat the soup over low heat if needed, but do not bring it to a boil after adding the cream.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 4827 mg | 210% | |
| Total Carbohydrate | 219.7 g | 80% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 54.1 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3436 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
