A Deliciously Tasty Chestnut Soup Recipe

A festive and creamy soup full of decadent French flavors can be found in this Chestnut Soup recipe. This is a great flavor that holds all the different flavors that you are seeking out during the holiday season. Below is a recipe for a deliciously tasty chestnut soup recipe and how it can affect all your dinner parties and is a great addition to dinner one night.

History of the Chestnut Soup Recipe

To enjoy the recently harvested chestnuts that had fallen from the chestnut trees in France, the toasted flavor from the chestnuts paired with fresh veggies and cream was a way to enjoy all the different fall flavors in a warm bowl of soup.

Gather Your Ingredients

When you make your chestnut soup, you need various ingredients that will capture the velvety texture and pair well with the roasted nutty flavor of chestnuts.

  • Two large carrots
  • One cup of heavy whipping cream
  • Two tablespoons of olive oil
  • Two tablespoons of minced garlic
  • Fresh nutmeg
  • Two bay leaves
  • Half of a diced red onion
  • Two celery stalks
  • Fresh thyme
  • Two cups of vegetable broth
  • Three cups of peeled and roasted chestnuts

If you want to use a shallot instead of an onion, it will give a stronger flavor profile but can easily be subbed. You can also opt for fresh garlic instead of minced garlic, using three cloves of garlic instead. When it comes to chestnuts, these are not optional, but you can get some that are already roasted or purchase fresh chestnuts to take home and roast on your own first. You can also change out the veggies you use in this dish to match your preferred taste if you do not like starchy veggies.

Roast Your Chestnuts

If you do not want to purchase pre-roasted chestnuts, then you can roast your chestnuts beforehand, but keep in mind this will add to your prep time. All you have to do is cut an “X” into each chestnut so that as they roast and the skin starts to dry, they will be easy to peel.

While prepping them, get your oven preheated to 425 degrees and then place them all on a baking sheet with their flat side down. These chestnuts must go on one shelf, and another baking sheet with cold water should be placed beneath these chestnuts. This helps prevent the chestnuts from drying out while cooking.

After 25 minutes, your chestnuts are ready to come out of the oven and cool down. Once cooled, you can peel away the skin and use the chestnuts for your soup. You can also enjoy the freshly roasted aroma filling your home while roasting and making the soup afterward.

Prepare Your Soup

Once you are ready to start making your chestnut soup recipe, gather your ingredients in your large soup pot.

1. Dice up your veggies.

Since you are using starchy veggies in this soup, you want to cut them into small dice so that they cook down faster and more evenly. Once your carrots, celery, and onions are ready, turn on your stovetop to medium-high heat and add the olive oil.

2. Add them to the soup.

Now that your oil is hot, it is time to add your veggies and garlic to the pot. Stir them pretty steadily for about three to four minutes until they soften. Once you can see your carrots start to get tender, it is time to move to the next step.

3. Add in the remaining ingredients.

Now it is time to add two cups of your chestnuts, but make sure to leave about half a cup to the side for garnish. Add in your heavy whipping cream, vegetable broth, fresh nutmeg, thyme, and the two bay leaves. Give the soup a good stir and let it come to a boil.

4. Simmer and Pulse

Once your soup has a solid rolling boil, cover it and turn the temperature down to simmer. You want those flavors to blend and work together while it cooks down. Your vegetables will also continue to get tender during this time. Keep stirring your soup every five minutes or so.

Once the twenty minutes are up, search and grab the two bay leaves you to put in the soup and toss them in your recycling. Have your blender ready and pour the contents of the soup pot in the blender. Turn it to pulse for about a minute, then move to blend to slow down and smooth out the texture.

5. Serve and Store

Once your soup has blended, you can pour it from the blender soup into bowls so that you can serve it directly to your guests. Anything left in the blender can be added back to the soup pot and kept warm on a simmer until everyone has had enough soup or it has all been consumed.

If you have leftovers, store them in your fridge after they have cooled completely for up to three days. If you decide to make a large pot of this soup for meal prep or future meals, you can store it in the freezer for up to six months.

Add Garnishes to Your Soup

When you are serving your soup, you can add some garnishes to add an additional layer of flavor such as whole chestnuts to bring out the flavor. If you want a saltier and meatier taste, crumbled bacon is also a great option to add to the soup. No matter what topping your guests enjoy on their chestnut soup recipe, make sure you have it available on the table and allow them to add what they like.

Great For All Guests

This is a great vegetarian dish to enjoy for those who do not want meat or are trying to reduce the amount of meat they are eating. If you want to make it a vegan option, substitute the heavy whipping cream for a plant-based vegan option and it can be an all-inclusive dish that everyone can enjoy.

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