Roasted Chestnut Soup
As you may notice, each recipe I share on my blog has a meaning or story behind it. This Chestnut Soup Recipe is no exception! I first made this bare-boned soup for myself because I had no clue what a chestnut tasted like. It was plain enough….but, I needed to find favorable flavors to bring this humble chestnut to life. I poured into my favorite reference book, chestnut was an initial challenge. It was difficult to find just the right viscosity. Time after time I wanted to walk away from it and just leave the chestnut where I found it. Out of sight, out of mind. But, after several attempts it unveiled itself! A beautiful pureed paradise of palatable pleasure! Oh, it’s good! So good in fact, I used it to “WOW” the owner of an upper east-side New York restaurant. He tasted the soup and I got the job! Sometimes, the food has the super-power….you just have to find it! I continue to serve this soup during the Fall and Holiday season. It is so toasty and soothing. It flutters the soul with spoons of smooth, earthy warmth.
This is the story of the little chestnut that could! I found a song that could make it sing. So, now it is your turn to give it a try. If you’ve never tried a chestnut, this recipe would be a great way to meet! It takes some time and commitment to woo it from it’s “shell” but the rewards are colossal. Be sure to have an ample amount of time to commit to this. There are detailed processes that will give you a stunning, final result. Well worth the time you invested to create this flavor symphony!
Roasted Chestnut Soup
Equipment
- Stock Pot
- Immersion Blender or Blender
- Strainer or chinois
Ingredients
- 3 tbsp butter unsalted
- 1/2 cup celery finely chopped
- 1/2 cup carrots finely chopped
- 1/2 cup onion finely chopped
- 3 each Italian flat-leaf parsley sprigs
- 2 each cloves whole
- 1 each bay leaf
- 6 cups chicken stock fine quality
- 15 ounces whole chestnuts organic, roasted (see link in description)
- 1/4 cup Sercial Madeira
- 1/4 cup heavy cream
- 1/4 tsp black pepper
Instructions
- In a large stock pot, melt butter and add celery, carrots and onions. Cook to soften, about 7-8 minutes. There should be no color on vegetables.
- Add parsley, cloves, bay leaf and chicken stock and chestnuts. Bring ingredients to a boil and reduce to a simmer and cook for 20 minutes.
- Add Madeira. Cover the soup with a lid and cook for 5 minutes at a simmer.
- Remove lid. If using an immersion blender, blend in same cooking pot. If using a blender, puree in batches until mixture is completely smooth with no visible chunks.
- Strain pureed soup into a clean stock pot. Return to the heat and add heavy cream. Add black pepper to taste. Ensure the soup is extremely smooth. Use immersion blender again if needed. Serve warm.
Notes
This soup is perfect served with a quenelle of crème fraiche or dollop of sour cream. A light sprinkling of fresh chives adds the perfect finishing touch. Even more inviting, add a grilled piece of country bread rubbed with olive oil and garlic….perfect for sopping up that last bit in the bottom of your bowl!