Cream of Chestnut Soup

A velvety, lightly sweet soup of roasted chestnuts, finished with cream and nutmeg.

TIME BREAKDOWN
Prep: 15 min
Cook: 30 min
Total: 45 minutes
Vegetarian
✅
Nuts
✅
Serves
6 people
Difficulty
Easy

Ingredients

  • 30g butter
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 leek, sliced and washed
  • 400g cooked peeled chestnuts
  • 750ml vegetable stock
  • 2 sprigs fresh thyme
  • 150ml double cream
  • Pinch of freshly grated nutmeg
  • Salt and black pepper to taste

Method

  1. Melt the butter in a large pan over a medium heat and soften the onion, celery and leek for 8 minutes without browning.

  2. Add the chestnuts, stock and thyme, bring to the boil, then simmer for 20 minutes.

  3. Remove the thyme stalks and blend the soup with a stick blender until completely smooth.

  4. Stir in the cream and nutmeg and season to taste.

  5. Reheat gently without boiling and serve in warm bowls.