French chestnut soup
User Reviews
5.0
3 reviews
Excellent
French chestnut soup
Report
This lusciously smooth soup is easy to prepare and perfect as an appetizer to a festive meal, or lunch on a cold day.
Share:
Ingredients
- ½ onion or 2 shallots
- 1 tablespoon butter
- 1 lb roasted chestnuts
- 2 ½ cups chicken stock or more as needed
- 1 bay leaf
- ¼ teaspoon salt or more/less to taste
- ¼ teaspoon pepper or more/less to taste
- ¼ cup heavy cream double cream
For topping (optional)
- 3 roasted chestnuts either additional or set aside from above
- 1 tablespoon butter to toast chestnuts for topping, optional
Add to Shopping List
Instructions
- Dice the onion. Warm the butter in a medium pot/pan over a medium heat then add the onion once melted. Cook for a couple minutes to soften so the onion becomes translucent.
- Set aside around 1 chestnut per person for the topping, if adding (or you can use additional, if you have them) and break into pieces.
- Add the rest of the chestnuts to the onion, stir to coat with the butter and then add the stock, bay leaf, salt and pepper.
- Cover the pot, bring to a simmer. Reduce the heat to keep it at a simmer and cook for around 20 minutes to let the flavors mingle.
- Meanwhile, warm the butter in a small skillet/frying pan over a medium heat and add the chestnut pieces. Cook, stirring now and then, to gently crisp and brown the chestnut pieces on each side.
- Once the soup has cooked around 20 minutes, remove from the heat and blend until smooth (either use a stick/immersion blender or transfer to a blender). Add the cream and mix in so well mixed. If needed, thin out the soup with a little more stock if it seems too thick (though this is a reasonably thick soup). You can also adjust the seasoning a little to taste as well.
- Serve the soup topped with some pieces of crisped chestnut. You can optionally use a little parsley or chives to garnish as well.
Notes
- As noted above, if you have fresh chestnuts then roast them using my how to roast chestnuts post as a guide, then peel and weigh (remember to roast extra as you will use lose around maybe ¼ of their weight from the skins). Alternatively, you can use ready-cooked chestnuts.
Nutrition Information
Show Details
Calories
530kcal
(27%)
Carbohydrates
80g
(27%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
49mg
(16%)
Sodium
557mg
(23%)
Potassium
1036mg
(30%)
Fiber
0.4g
(2%)
Sugar
5g
(10%)
Vitamin A
583IU
(12%)
Vitamin C
66mg
(73%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3approx
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 80g | 27% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 557mg | 23% |
| Potassium | 1036mg | 22% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 583IU | 12% |
| Vitamin C | 66mg | 73% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
