Roasted Chestnut Soup
This delightful roasted chestnut soup is a warm embrace perfect for chilly evenings. Rich in flavor and wonderful for sharing, it brings comfort and joy to gatherings.
Equipment
- Dutch oven or large saucepan
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small shallot (or ½ small onion, diced)
- 1 medium carrot (chopped, about ⅓ cup)
- 1 leaf bay leaf
- 2 cloves garlic (peeled and minced)
- 5 cups vegetable broth
- 1 stalk celery (chopped, about ⅓ cup)
- 2 ½ cups chestnuts (cooked and peeled, about 15 oz., plus extras for garnish)
- 1 teaspoon fresh thyme (chopped)
- ¼ cup heavy cream (optional)
- 4 strips cooked bacon (chopped, or use turkey bacon for a lighter option)
- ¼ teaspoon grated nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon white or black pepper
- 4 tablespoons crème fraîche
- 2 tablespoons fresh chives (chopped)
Instructions
- In a Dutch oven or large pot, heat the olive oil over medium heat. Add diced shallot, chopped carrot, and chopped celery. Sauté these vegetables for about 5-7 minutes, stirring frequently, until they become tender and aromatic.
- Stir in the minced garlic and continue cooking for a minute, allowing it to become fragrant.
- Next, incorporate the cooked chestnuts, chopped thyme, bay leaf, vegetable broth, salt, and pepper. Blend everything together thoroughly.
- Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 15-20 minutes, until all the vegetables are tender.
- After cooking, remove the bay leaf. Using an immersion blender, blend the soup until it reaches a creamy and smooth consistency.
- If desired, stir in the heavy cream and allow the soup to return to a light boil. Taste for seasoning and make any necessary adjustments.
- Finally, add the grated nutmeg just before serving to enhance the flavor.
- Serve the soup hot in bowls, and you can garnish it with bacon bits, extra chestnuts, crème fraîche, and chopped chives. Pair it with some crusty bread for a complete meal!