Cream of Chestnut Soup

A smooth, velvety soup that coats the spoon with earthy notes. The texture is dense and sleek, finished with cream for a silky mouthfeel.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 441
• Protein: 7 g
• Carbs: 51 g
• Fat: 21 g

Ingredients

• 500 g Chestnut ( cooked and peeled )
• 1 piece Onion ( finely diced )
• 40 g Minimum butter sweet
• 150 ml Cream
• 1 piece Thyme ( sprig )
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 750 ml Chicken broth ( hot )

Instructions

1. Sweat the aromatics

   Finely dice the onion. In a pan, melt the butter and sweat the onion with a pinch of salt. It should become translucent without browning.

2. Sauté and moisten

   Add the chestnuts, thyme, and bay leaf. Stir to coat the chestnuts with the butter. Pour in the hot chicken stock until just covered.

3. Simmer and reduce

   Bring to a boil then lower the heat. Simmer for 15 minutes. The liquid should reduce slightly, and chestnuts should crush easily under a spoon.

4. Binding and blending

   Remove the thyme and bay leaf. Pour in the cream. Blend thoroughly until perfectly smooth. Pass through a fine-mesh sieve if necessary to remove any remaining grit.

Chef's tips

• Always pass the soup through a fine-mesh sieve for a restaurant-quality texture.
• If the soup is too thick, thin it out with a splash of hot stock.
• Toast a few chestnut fragments in a dry pan for a crunchy garnish.

Storage

Store for up to 3 days in the refrigerator in an airtight container. Thin with a little water or stock when reheating.