This Creamy Chestnut Soup is a gluten-free, low-fat and nutrient-dense option that celebrates the flavors of fall.
Equipment
- Blender
Ingredients
- 10.5 oz fresh chestnuts approx. 300 g
- 1 ¼ cups vegetable or chicken bone broth approx. 10 fl. oz / 300 ml
- ½ cup whole milk or unsweetened plant-based milk approx. 4 fl. oz / 125 ml
- 1 medium onion chopped
- 1 tbsp Extra Virgin Olive Oil EVOO
- 1 tsp butter optional, for extra richness
- 1 pinch sea salt to taste
- 1 pinch freshly ground black pepper to taste
- 24 dried cranberries for garnish
Instructions
Prep the chestnuts: Bring a medium pot of water to a rolling boil. While it heats, use a sharp knife to score a small "X" into the flat side of each chestnut shell; this prevents them from bursting and makes them much easier to peel.
Blanch and peel: Drop the scored chestnuts into the boiling water and blanch them for 3 to 4 minutes. Remove them from the water a few at a time and peel off both the outer hard shell and the inner papery skin using a paring knife while they are still warm. (Note: Do not let them cool down completely before peeling, or the skins will stick again!)
Sauté the aromatics: In a medium soup pot or Dutch oven, heat the EVOO and butter (if using) over medium heat. Add the chopped onion, season with a pinch of sea salt, and sauté until soft and translucent.
Simmer the soup: Add the peeled chestnuts to the pot and toss them with the onions for a minute to coat. Pour in the broth and your choice of milk. Season with an extra pinch of salt, bring to a gentle simmer, cover, and let cook for about 20 minutes until the chestnuts are completely tender.
Blend until velvety: Remove from heat. Using an immersion blender (or transferring carefully to a high-speed stand blender), purée the soup until it is completely smooth, creamy, and velvety.
Adjust consistency and season: Taste the soup to adjust the salt and pepper. If you prefer a thinner, lighter cream, stir in a splash more warm broth; if you like it thicker, let it simmer uncovered over low heat for a few minutes to reduce.
Garnish and serve: Let the soup rest for a few minutes before ladling it into warm bowls. Garnish each serving with a scattering of dried cranberries for a beautiful contrast of flavors and textures
