Chestnuts, those shiny brown nuts, whose thick casing has long, sharp, needle-like spikes, make their debut in late autumn and last throughout the winter. Unlike other nuts, chestnuts have a high starch and water content but low protein and fat levels. Definitely a versatile and flavorful ingredient used in savory and sweet recipes, they are available available fresh, ground, dried, puréed or vacuum-packed.
This is a rich autumn-winter soup, it’s a beautiful starter for dinner parties or even as a stand alone main when all you crave is a warm soup. Here I have used chestnut puree, which gives the soup a sweet kick along with the added spicy cloves kick. It can be made well ahead of time and reheated just before serving. I hope you enjoy it.
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 8 – 10
Ingredients:
- 3 tbsp vegetable oil
- 2 leeks, finely sliced
- 1 carrot, diced into 1 cm cubes
- 1 onion, finely chopped
- 1 potato, diced into 1 cm cubes
- 3 parsley sprigs, finely chopped
- 1 tsp ground cloves
- 1 bay leaf
- 1.5 liters vegetable broth
- 280g chestnut pureé
- 120 ml heavy cream
- Salt and freshly ground black pepper, to taste
To serve:
100g pine nuts, toasted
Method:
- In a large saucepot over medium heat, heat the vegetable oil. Add in the leeks, carrot, onion, and potato and sweat for 15 minutes to soften.
- Add in the parsley, cloves and bay leaf and broth, bring to a boil. Reduce the heat and simmer, covered for 20 minutes. Add the chestnut puree and simmer, covered for 3 minutes. Remove from heat.
- Using a hand blender, puree the soup until smooth.
- Stir in the cream and season with salt and freshly ground black pepper, to taste. Reheat the soup over moderate heat, stirring occasionally.
- Divide the soup among bowls and serve with toasted pine nuts.
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