Roasted Chestnut Soup
This velvety, luxurious soup captures the warmth and nostalgia of roasting chestnuts on an open fire with every single spoonful. It is elegantly simple yet deeply satisfying as a starter for your holiday dinner.
A silky and warming roasted chestnut soup that is the perfect elegant holiday starter.
Nutrition per serving
Ingredients
Main
Aromatics
Base
Dairy
Fat
Spices
Instructions
Saute the Aromatics
Melt the butter in a large heavy-bottomed pot over medium heat. Add the diced onion and cook gently for 8 to 10 minutes, stirring occasionally, until the onion is completely soft and translucent but not browned.
Add Chestnuts and Broth
Add the roasted peeled chestnuts to the pot and stir to combine with the softened onion. Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes.
Blend Until Silky
Remove the pot from heat and use an immersion blender to puree the soup completely until it is absolutely smooth and velvety. Alternatively transfer in batches to a countertop blender with caution.
Finish and Serve
Return the blended soup to the pot over low heat. Stir in the heavy cream and ground nutmeg and season generously with salt and pepper. Warm through and serve in bowls with a swirl of cream and a sprinkle of nutmeg.
Substitutions
Common mistakes
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