Cream of Chestnut Soup... A warm and rich soup with a creamy texture, combining the flavor of roasted chestnuts and aromatic vegetables with a touch of fresh cream, and garnished with buttered mushrooms, making it an ideal serving choice for special occasions.
Cooking Time
60 minutes
Serves
5
Creamy Chestnut Soup Ingredients
- For roasting the chestnuts:
Chestnuts: 450g (fresh)
Olive oil: as needed
Fresh thyme: 4 sprigs
Salt: to taste
Black pepper: to taste
- For the soup:
Butter: 2 tbsp
Leeks: 115g (thinly sliced)
Parsnips: 340g (peeled and cut into medium pieces)
Chicken broth: 2 liters
Fresh thyme: 4 sprigs
Cooking cream: 1/4 cup
Salt: to taste
Black pepper: to taste
- For garnish:
Butter: 2 tbsp
Shiitake mushrooms: 170g (Cleaned and chopped)
Cooking cream: 4 tablespoons
Fresh thyme: 1 teaspoon
Black pepper: to taste (freshly ground)
How to prepare creamed chestnut soup
To roast the chestnuts: Preheat the oven to 230°C (450°F).
Using a sharp knife, make an X-shaped cut in the rounded side of each chestnut.
Place the chestnuts in a bowl, add the olive oil and thyme leaves, season with salt and black pepper, and mix well.
Spread the chestnuts on a baking sheet lined with parchment paper or aluminum foil, cut-side up.
Bake for 20 minutes, then reduce the oven temperature to 220°C (425°F) and bake for an additional 10 minutes.
Let the chestnuts cool slightly, then peel them while still warm, discarding any damaged ones.
To make the soup: Melt the butter in a large pot over medium heat, then add the leeks and sauté until softened.
Add the parsnips and roasted chestnuts, stir, and season with salt and pepper.
Add the chicken broth and thyme sprigs, bring to a boil, then reduce the heat, cover, and simmer for 35 minutes.
Remove the lid and simmer gently for an additional 5 minutes, then remove the thyme sprigs.
Blend the soup until smooth and creamy, then return it to the pot.
Stir in the cream, stir well, and adjust the salt to taste.
To garnish and serve: Melt the butter in a skillet over medium-high heat, then add the shiitake mushrooms and sauté for 4–5 minutes until golden brown and tender. Season with salt.
Ladle the soup into serving bowls and top with the sautéed mushrooms. Garnish with a little cooking cream, fresh thyme leaves, and a sprinkle of ground black pepper, then serve hot.
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