Prep 5 mins
Cook 30 mins
This is from an idea in a French women's magazine. I want to make chestnut soup for my French inlaws for Christmas dinner instead of those nasty, hard chestnuts they are always serving. I have been auditioning soups. This is the winner. Would be great garnished with some very crispy bacon or pancetta.
- 2 lbs chestnut meats (canned or frozen)
- 1 onion, chopped
- 2 leeks, sliced
- 6 -8 cloves garlic
- 2 cups cream or 2 cups creme fraiche
- 8 cups vegetable stock
- salt, to taste
- pepper, to taste
- This is really easy.
- Put everything except the cream, salt and pepper in a soup pot.
- Bring to boil, turn dow, and cook gently for 30 minutes.
- Mush up the chestnuts a bit with a fork.
- Decide if you want the soup a bit chunky, or really smooth.
- I prefer the smooth version.
- For both, use immersion blender to the point where you like the look of the soup for a chunky version.
- For the really smooth version, blend in blender after using the immersion blender until it reaches the consistency you like.
- Taste, check for seasoning, add salt and pepper, stir in cream.
- If it is too thick, add a bit of stock or water.
- I liked it best a bit thick.
I served this soup as a starter when we had our French neighbours over for dinner - they were impressed & so was I. Delicious recipe, thanks! I garnished it with shredded duck rather than the lardons.
Made this yesterday with fresh organic chestnuts from the farmers market for the first time and it turned out great! Creamy and elegant. Served simply with a few cheeses on the side and a lovely Spanish red wine made for a lovely lunch...
This was a georgous soup! I made a few changes, using fresh chestnuts which I boiled and shelled. I also used chicken stock to give a little more taste and didn't use the 2 cups of cream, opting instead to drizzle a swirl of cream on the top. I also stirred in a cup of crispy bacon bits after blending the soup. Will definitely do again - many thanks!