Creamy Roasted Chestnut Soup

Warm up your winter evenings with this luxuriously creamy Chestnut Soup. The subtly sweet, nutty, and earthy flavor of chestnuts takes center stage in this comforting dish. Whether you’re hosting a festive holiday dinner or craving a cozy weeknight meal, this velvety soup won’t disappoint.

Ingredients

• 500 grams (approx. 3 cups) cooked and peeled chestnuts (boiled or store-bought)
• 1 shallot or small onion, finely chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, roughly chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 sprig of fresh thyme
• 6 cups vegetable broth
• Kosher salt and white pepper to taste
• Optional: ½ cup heavy cream
• Freshly grated nutmeg for garnish

Directions

1. Sauté the Aromatics:
   • Heat a drizzle of extra virgin olive oil in a large saucepan over medium heat.
   • Add the finely chopped shallot (or onion), carrot, celery, and minced garlic. Sauté until softened and fragrant.
2. Add Chestnuts and Broth:
   • Toss in the cooked and peeled chestnuts. Stir everything together.
   • Pour in the vegetable broth, add the bay leaf and thyme sprig. Bring to a gentle simmer.
3. Simmer and Blend:
   • Let the soup simmer for about 20 minutes, allowing the flavors to meld.
   • Remove the bay leaf and thyme sprig.
   • Use an immersion blender or transfer the soup to a regular blender (in batches if needed). Blend until smooth and velvety.
4. Season and Serve:
   • Season with kosher salt and white pepper to taste.
   • If you’re feeling indulgent, swirl in some heavy cream for extra richness.
   • Ladle into bowls, sprinkle with freshly grated nutmeg, and serve hot.

Cook’s Note

• Alternative Chestnut Options: If fresh chestnuts are hard to find, use roasted and peeled whole chestnuts from the store or unsweetened chestnut puree.
• Nutritional Facts: Each serving (approximately 1 cup) contains around 354 calories, making it a hearty and satisfying choice.

Enjoy your culinary masterpiece!