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Ingredients:
500g (about 1 lb) chestnuts, roasted and peeled
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable or chicken broth
1 cup heavy cream
Salt and pepper to taste
Fresh thyme leaves for garnish (optional)
Prepare the Chestnuts: If using fresh chestnuts, make a small slit in each chestnut and roast
them in the oven at 400°F (200°C) for about 20-25 minutes until the shells open. Peel off the
shells and the inner skin. If using pre-packaged chestnuts, skip this step.
Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped
onion and minced garlic. Sauté until the onion is soft and translucent, about 5-7 minutes.
Cook Chestnuts: Add the roasted and peeled chestnuts to the pot with the onion and garlic.
Stir well to combine and cook for another 2-3 minutes.
Simmer: Pour in the vegetable or chicken broth, and bring the mixture to a simmer. Allow it to
simmer for about 15-20 minutes, or until the chestnuts are very tender.
Blend: Using an immersion blender or transferring the mixture to a blender in batches, puree
the soup until smooth and creamy.
Add Cream: Return the pureed soup to the pot if necessary and stir in the heavy cream. Heat
the soup gently until warmed through, but do not boil.
Season: Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
Serve: Ladle the hot soup into bowls. Garnish with fresh thyme leaves if desired. Serve hot and
enjoy!
This creamy chestnut soup makes a wonderful appetizer or light meal, especially when served
with crusty bread or a simple salad on the side. Enjoy!