Recipes · Soups & stews
Chestnut Soup with Cream
AI-written · not yet kitchen-tested
Pre-cooked chestnuts from a vacuum pack make this soup a weeknight dish: no peeling and no scoring. A few toasted chestnuts on top give it a nutty finish.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 400 g (14 oz) cooked chestnuts vacuum-packed
- 1 onion
- 1 carrot
- 1 russet potato about 150 g (5 oz)
- 2 tbsp butter
- 800 ml (3 1/2 cup) vegetable broth
- 1 bay leaf
- 150 ml (5.1 fl oz) heavy cream
- 1 tbsp sherry optional; alcohol only partly cooks off; for an alcohol-free version use broth with a squeeze of lemon juice
- salt, pepper and nutmeg to taste
Method
- Set aside about 6 chestnuts for the garnish. Peel the onion, carrot and potato and dice them small.
- Melt half the butter in the pot and cook the onion and carrot in it for 5 minutes. Add the potato and the remaining chestnuts and cook for 2 more minutes.
- Pour in the broth, add the bay leaf, bring to a boil and simmer gently for 20 minutes, until everything is soft.
- Remove the bay leaf and puree the soup until smooth with an immersion blender. Stir in the cream and, if you like, the sherry, and season with salt, pepper and nutmeg.
- Coarsely chop the reserved chestnuts and toast them in the remaining butter for 2 minutes. Serve the soup topped with them.
Tip: Chestnuts are naturally starchy and sweet. If the soup turns out too sweet, a squeeze of lemon juice or a teaspoon of vinegar helps.
Tip: Oat cream or coconut cream works instead of the heavy cream; if you also replace the butter with oil, the soup becomes vegan.