Cream of Chestnut Soup
Ingredients
- 500 gChestnut (cooked and peeled)
- 1 pcOnion (finely diced)
- 40 gUnsalted butter
- 150 mlCream
- 1 pcThyme (sprig)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 750 mlChicken broth (hot)
Method
A smooth, velvety soup that coats the spoon with earthy notes. The texture is dense and sleek, finished with cream for a silky mouthfeel.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container. Thin with a little water or stock when reheating.
