Chestnut Soup: 4 Recipes To Enjoy This Winter

2023 Author: Lynn Laird | [email protected]. Last modified: 2023-08-25 09:49

After the chestnut cake and chestnut cream, it's time to treat yourself to a comforting chestnut soup. A real pleasure to enjoy during the winter months, the chestnut soup or velouté is simple to prepare and even easier to eat. Here are some delicious recipes that will bring warmth and comfort to your table.

Pumpkin soup with chestnuts

Ingredients:

• 2 onions, medium

• 2 cloves of garlic

• 500 g pumpkin

• 2 tbsp. tablespoons olive oil

• Salt and pepper

• 260 g of boiled and peeled chestnuts

• ½ tsp. ginger coffee

• ½ tsp. cinnamon

• ¼ tsp. of cloves

• 10 sprigs of thyme, only the leaves

• 1 cube of chicken stock

• 1 liter of boiling water

• 120 g of smoked bacon

• 250 g of heavy cream 35%

• 1 tsp. of honey

To serve:

• Croutons

• Fresh thyme • Heavy

cream 35%

Preparation:

1. Preheat the oven to 180 ° C with a fan.

2. Line a large baking dish with parchment paper.

3. Cut the onions into quarters, roughly chop the garlic. Transfer them to a baking dish.

4. Peel the pumpkin and remove the seeds. Cut the flesh into large pieces.

5. Place the cut pumpkin in the lined baking dish, drizzle with olive oil and season with salt and pepper. Cover with foil and bake for 45 minutes.

6. When the pumpkin is cooked, transfer it to a large saucepan. Add the chestnuts, ginger, cinnamon, cloves, thyme leaves and stock cube.

7. Place the saucepan over medium heat and add boiling water.

8. Simmer for 20 - 30 minutes, stirring frequently.

9. In the meantime, cut the bacon into small cubes and sauté them in a hot pan until crispy and golden.

10. When the soup is ready, mix it with a hand blender, gradually adding the heavy cream. Add the honey, salt and pepper. Mix for a few seconds more, until the soup is smooth. If necessary, add a little more water or chicken broth.

11. Serve the soup, garnishing it with crispy bacon, croutons, fresh thyme and a few drops of heavy cream.

Chestnut, bacon and apple soup

Ingredients:

• 5-6 cloves of garlic

• 2 tbsp. tablespoons olive oil • 1 sprig of

fresh rosemary

• 1 stalk of celery

• 2 large parsnips (600 g)

• 2 apples

• 1 carrot

• 1 yellow onion

• 250 g chestnuts (peeled and cooked)

• 100 ml liquid cream

• 1.5 l water

• Salt to taste

• Freshly ground black pepper

• 200 g diced bacon

Instructions:

1. Chop the garlic. Heat the oil in a large saucepan and sauté the garlic and rosemary for 30 seconds.

2. Add the rest of the vegetables and the apples and mix. Pour in the water and salt. Boil for about 45 minutes, until the vegetables are tender.

3. In the meantime, cut the bacon into small cubes and brown them in a pan.

4. Blend the soup using a hand blender. Add the liquid cream and mix for a few seconds.

5. Serve the soup hot, topped with the crispy bacon. Decorate with rosemary leaves and sprinkle with liquid cream.

Chestnut and mushroom soup

Ingredients:

• 3 tbsp. extra virgin olive oil

• 1 onion, chopped

• 6 cups mushrooms, chopped

• 2 tbsp. teaspoon fresh thyme leaves

• 1 tsp. salt

• 1 tsp. of pepper

• ½ cup of white wine

• 3 cups of roasted and peeled chestnuts (+ extra for garnish)

• 6 cups of vegetable broth

• 1 tsp. tablespoon soy or tamari sauce

For the sautéed mushrooms:

• ¼ cup olive oil

• 8-10 shiitake mushrooms, thinly sliced

Directions:

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the onions, mushrooms, thyme, salt and pepper. Cook, stirring frequently, about 5-7 minutes, until the onions and mushrooms are softened.

3. Stir in the white wine and cook until the liquid has almost completely evaporated. Add the chestnuts and the vegetable broth. Bring to a boil, then reduce the heat. Simmer, covered, for about 20 minutes. Remove from the heat and let cool slightly.

4. Mix the soup very finely. Add the tamari (soy sauce) to it. Keep the soup warm while you prepare the mushrooms.

5. In a small pan, heat the olive oil. Fry the sliced mushrooms, about 30 seconds, until lightly browned.

6. To serve, pour hot chestnut soup into bowls. Garnish with fried mushrooms, roasted chestnuts and thyme leaves.

Leek, parsnip and chestnut soup recipe

Ingredients:

• 2 tsp. tablespoon rapeseed oil

• 25 g butter

• 2 large leeks, washed and chopped

• 1 stalk of celery

• 1 white onion

• 2 sprigs of fresh thyme, only the leaves

• 3 cloves of garlic, peeled and chopped

• 3 parsnips, peeled, cored and finely chopped

• 75 g cooked chestnuts, + extra to garnish

• 1.5 l chicken or vegetable broth

• Salt and pepper

Preparation:

1. Put the rapeseed oil and butter in a large skillet over medium heat. Add the leeks, celery and onion as well as the thyme leaves and garlic. Season with salt and pepper, cover and sweat for 10 minutes, stirring frequently.

2. Then add the chopped parsnips, chestnuts and broth and bring to the boil. Simmer until the parsnips are tender. After about 20 minutes, all the vegetables should be tender.

3. Put out the heat. Mix everything using a hand blender until you get a perfectly smooth consistency.

4. Season with pepper before serving. Garnish with a few chopped chestnuts and fresh thyme leaves.

Super easy to prepare delicious chestnut soup

Ingredients

• 3 white onions

• 2 tbsp. tablespoons olive oil

• 3 cloves of garlic, crushed

• 250 g of cooked chestnuts (vacuum packed)

• 700 ml of chicken or vegetable broth

Instructions:

1. Peel and roughly chop the onions.

2. In your larger saucepan, heat a little olive oil over low heat and add the chopped onions. Sweat for 10 minutes until the onions are translucent and sweet.

3. At this point, add the garlic and cook for another 3 minutes.

4. Place the chestnuts and the broth in the saucepan. Increase the heat to a boil and simmer for 25 minutes.

5. Mix the soup finely. Serve with toasted pumpkin seeds or croutons.

* Chestnut, bacon and apple soup: berriesandspice.com/parsnip-chestnut-soup

* Chestnut and mushroom soup: floatingkitchen.net