Creamy Chestnut Soup Recipe

I absolutely adore this chestnut soup recipe because the blend of roasted chestnuts with a hint of nutmeg and the richness of heavy cream creates a cozy, comforting vibe that’s perfect for chilly evenings. Plus, it’s super satisfying watching everything come together in a silky, smooth texture that feels like a warm hug in a bowl!

I adore making this Creamy Chestnut Soup, a delectable mix of roasted chestnuts, sautéed onions, and a medley of aromatic vegetables like carrots and celery. Bolstered with a drapery of heavy cream and a dusting of nutmeg, it’s balanced and wonderful in every way.

Ingredients

Rich in fiber, chestnuts provide a creamy texture and subtle sweetness.

Fat: Contributes wealth and depth of flavor; assists in frying.

Onion: Provides a flavorful foundation of sweetness and savoriness when it is cooked.

Garlic: Intensifies scent, contributes warmth and depth.

Adds vibrant color and sweetness, enriched with vitamins.

Celery: Imparts a tender touch of bitterness and underscores the aroma.

Spud: Contributes richness and a soothing mouthfeel, with a focus on carbs and nothing but carbs!
Broth: Provides the foundation for the soup, giving it a savory richness.

Nutmeg: Introduces an aromatic element, lending a warm, sweet-spicy flavor that deepens and enhances culinary undertakings.

Contributes to a velvety texture and a rich, creamy taste.

Heavy cream

Ingredient Quantities

• 1 pound chestnuts, roasted and peeled
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 small potato, peeled and diced
• 4 cups chicken or vegetable stock
• 1 bay leaf
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• Chopped fresh thyme or chives, for garnish

Instructions

1. Start by roasting and peeling the chestnuts, if they are not already done. Put them aside.

2. In a very large pot, over a medium flame, melt the butter. When the butter has melted, add the chopped onion and sauté until the onion is translucent. That’s about 5 minutes.

3. In a pot, place the garlic, carrot, celery, and potato—minced, diced, and otherwise prepared to your liking. Cook and stir for another 5 minutes, making sure that the partially chopped and finely minced bits don’t burn, until they begin to soften.

4. Incorporate the roasted chestnuts into the pot and mix them nicely with the vegetables.

5. Add the bay leaf, nutmeg, salt, and black pepper to the chicken or vegetable stock.

6. The mixture should be brought to a boil and then the heat reduced so it can simmer undisturbed for 25–30 minutes. You want to cook it long enough that the vegetables are incredibly tender.

7. Take the bay leaf out of the soup. Using an immersion blender, puree the soup until it is smooth. If you lack an immersion blender, you can carefully transfer the soup to a blender in batches and blend it until smooth.

8. If you used a blender, pour the pureed soup back into the pot and place it over low heat. Stir in the heavy cream, and gently heat the soup. Do not allow it to boil.

9. Season to taste with any additional salt and pepper as needed.

10. Ensure that the soup is served very hot, with a garnish of freshly chopped thyme or chives. Then, revel in the richness of this creamy chestnut soup!

Equipment Needed

1. Large pot
2. Medium flame stovetop or burner
3. Chef’s knife
4. Cutting board
5. Peeler
6. Wooden spoon or spatula
7. Immersion blender or regular blender
8. Ladle
9. Measuring spoons
10. Measuring cups
11. Serving bowls

FAQ

• Q: Can I use canned chestnuts instead of fresh?A: Yes, you can use canned chestnuts, but ensure they are completely cooked and unsweetened.
• Q: How do I roast and peel fresh chestnuts?Score the chestnuts with an “X” on the flat side, bake in a 400°F oven for 20-25 minutes, then remove the shells and skins while warm.
• Q: Is there a vegan option for this soup?Olive oil can replace butter, coconut cream can replace heavy cream, and a stock made from vegetables can replace the usual broth.
• Q: Can I freeze the creamy chestnut soup?A: Yes, but for the best texture, freeze the soup without cream and add it after reheating.
• Q: How can I make the soup thicker?You can reduce the stock by simmering the soup longer before adding the cream or add an extra potato.
• Q: Can I use an immersion blender instead of a regular blender?Q: Does an immersion blender work well for pureeing soup?

  A: Absolutely, an immersion blender works well for pureeing the soup directly in the pot.

• Q: What can I use as a garnish aside from thyme or chives?Crumbling bacon, dollops of crème fraîche, or toasted chestnuts make excellent garnishes.

Substitutions and Variations

1 pound chestnuts – substitute with rinsed and drained canned chestnuts.
2 tablespoons unsalted butter—substitute with olive oil or vegan butter for a dairy-free option.
One medium onion – for a milder flavor, substitute with 2 shallots.
4 cups chicken or vegetable stock – substitute with mushroom broth for a more robust, earthy flavor.
1 cup heavy cream—coconut milk or cashew cream for a vegan alternative.

Pro Tips

1. Pre-Roast the Chestnuts If roasting the chestnuts yourself, make a shallow cut on the flat side of each chestnut with a sharp knife before roasting. This will make peeling easier and prevent them from exploding in the oven.

2. Flavor Boosting For extra depth of flavor, consider deglazing the pot with a splash of white wine after sautéing the vegetables and before adding the stock. This will lift the caramelized bits from the bottom and enhance the soup’s aroma.

3. Herb Infusion Tie the bay leaf with a few sprigs of thyme using kitchen twine. This adds more herbal notes during simmering and makes it easy to remove the bundle before blending the soup.

4. Smooth Texture After blending, strain the soup through a fine-mesh sieve to achieve an ultra-smooth texture. This step is especially useful if using a countertop blender.

5. Garnishing Elegance For a professional touch, drizzle a few drops of truffle oil over the soup just before serving. It pairs well with chestnuts and adds a luxurious finish.