French · Dinner
Chestnut and Cream Soup
A velvety French winter soup that purees roasted chestnuts with sautéed leek, celery and shallot in vegetable stock, finished with heavy cream and a splash of sherry. Served with fresh chives and crusty bread, it carries nutmeg and thyme for warmth and a smooth, silky texture.
$5
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
486Calories
8.2gProtein
26.8gFat
52.1gCarbs
11.4gSugar
6.8gFiber
978mgSodium
73mgChol
15.9gSat Fat
890mgPotassium
95mgCalcium
2.4mgIron
0.1mcgVitamin B12
18mgVitamin C
vegetarian
low-cholesterol
high-fiber
herb-salt
hidden-gems
vegetarian
Instructions
1
Prep
Thinly slice the leek, dice the celery, finely chop the shallot, mince the garlic, and roughly chop the chestnuts.
2
Sweat
Melt butter in a saucepan over medium-low heat and sweat the leek, celery and shallot for 6 minutes until soft and translucent.
3
Simmer
Add the garlic, nutmeg, sherry, chestnuts, stock and thyme; simmer over medium heat 15 minutes until the chestnuts are fully tender.
4
Blitz
Remove the thyme sprigs and puree the soup with an immersion blender until completely smooth, then return to the pan.
5
Finish
Stir in the cream and warm through for 2 minutes over low heat without boiling, then season with salt and pepper.
6
Plate
Ladle the soup into a bowl, scatter chives over the top, and serve with the crusty bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g peeled cooked chestnuts
- 1 cup100g leek, white and light green parts
- 1/2 cup50g celery
- 22 small shallot (60g)
- 2 clove2 clove garlic
- 2 cup480ml vegetable stock
- 1/2 cup120ml heavy cream
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp dry sherry
- 1/4 tsp1/4 tsp ground nutmeg
- 4 sprigs4 sprigs fresh thyme
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp fresh chives, for garnish
- 2 slice60g crusty bread, to serve
