Chestnut Soup Recipe
User Reviews
4.9
20 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
287 kcal
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Course
Soup
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Cuisine
French-American Fusion
Chestnut Soup Recipe
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This Chestnut Soup, also known as Chestnut Veloute, is a silky, creamy, and nutty dish that's perfect for the holiday or winter season. Enjoy it with crusty bread for a decadent weeknight meal, or serve it as a starter to accompany a spread of your favorite seasonal comfort foods.
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Ingredients
- 1 tablespoon olive oil
- 1 shallot or ½ small onion, chopped
- 1 carrot chopped (~ ⅓ cup, medium-sized
- 1 celery chopped (~ ⅓ cup, stalk
- 2 cloves garlic peeled and minced
- 2 ½ cups chestnut cooked and peeled* - (about 15 oz.) plus more for garnish
- 1 teaspoon thyme chopped, fresh
- 1 bay leaf
- 5 cups vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper or black pepper
- ¼ cup heavy cream - optional
- ¼ teaspoon nutmeg grated
Optional Toppings:
- 4 tablespoons crème fraîche
- 2 tablespoons chive chopped, fresh
- 4 Bacon chopped (or turkey bacon) - non vegetarian option, cooked strips
Instructions
- Cook the vegetables: Heat olive oil in a Dutch oven (or large saucepan) over medium heat. Add shallot, carrot, and celery. Cook, stirring regularly, for 5-7 minutes or until vegetables are softened.
- Add the garlic: Add in the garlic and cook for one minute.
- Add additional ingredients: Stir in the chestnuts, thyme, bay leaf, vegetable stock, and salt and pepper.
- Cook the soup: Bring to a boil and let it simmer for 15-20 minutes or until all the vegetables are fork-tender.
- Puree the soup: Discard the bay leaf. Using an immersion blender, carefully puree the soup until it is creamy.
- Add the heavy cream: If using, stir in the heavy cream. Bring it to a quick rolling boil. Give it a quick taste and add more if necessary.
- Add the nutmeg: Right before serving, stir in the grated nutmeg.
- Serve: Ladle into individual bowls and if preferred, garnish with your choice of toppings.
Notes
- If you are following a plant-based diet, please omit using heavy cream, creme Fraiche, and bacon. This soup is naturally gluten-free with or without the optional ingredients.
- Bacon: If you want to cook the bacon on the stovetop,
- you can cook it in the same pot you will use to make the soup. Simply place the strips in a cold pot, arrange them in a single layer, and cook them over low heat until they are crispy. Transfer them to a paper towel, pour out the excess grease in the pot, and then follow the instructions starting with cooking the vegetables. You can also use Baked Turkey Bacon as a topping.
- Let the soup cool down to room temperature before storing. Transfer it into an airtight container and keep it in the fridge for up to 5 days.
- Let it come to room temperature and store it in an airtight container in the freezer for up to 3 months.
- To thaw from frozen, let the soup thaw in the fridge overnight.
- Reheat in a saucepan on the stove, making sure to stir often as it heats up. The soup tends to thicken as it sits, so you may need to add a quarter cup of liquid to thin it out.
- This recipe makes 5-6 cups of chestnut soup, making it approximately 1 1/2 cups per serving. The calorie information listed below does not include the optional toppings.
- Cooking Chestnuts: You can use store-bought chestnuts (affiliate link) or boil fresh chestnuts yourself. Alternatively, you can use roasted chestnuts to make this soup recipe.
- To make it vegan: If you are following a plant-based diet, please omit using heavy cream, creme Fraiche, and bacon. This soup is naturally gluten-free with or without the optional ingredients.
- Foam on top: You may end up with some foam on top after pureeing the soup. You can remove it with a spoon. Or do what I do, bring the soup to one last boil while stirring it constantly.
- Bacon: If you want to cook the bacon on the stovetop, you can cook it in the same pot you will use to make the soup. Simply place the strips in a cold pot, arrange them in a single layer, and cook them over low heat until they are crispy. Transfer them to a paper towel, pour out the excess grease in the pot, and then follow the instructions starting with cooking the vegetables. You can also use Baked Turkey Bacon as a topping.
- Store: Let the soup cool down to room temperature before storing. Transfer it into an airtight container and keep it in the fridge for up to 5 days.
- Freeze: Let it come to room temperature and store it in an airtight container in the freezer for up to 3 months.
- Thaw: To thaw from frozen, let the soup thaw in the fridge overnight.
- Reheat: Reheat in a saucepan on the stove, making sure to stir often as it heats up. The soup tends to thicken as it sits, so you may need to add a quarter cup of liquid to thin it out.
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
47g
(16%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
17mg
(6%)
Sodium
1484mg
(62%)
Potassium
533mg
(11%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
3511IU
(70%)
Vitamin C
40mg
(44%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 1484mg | 62% |
| Potassium | 533mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 3511IU | 70% |
| Vitamin C | 40mg | 44% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
20 reviews
Excellent
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