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:

  1. 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.
  2. 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.
  3. Using a hand blender, puree the soup until smooth.
  4. Stir in the cream and season with salt and freshly ground black pepper, to taste. Reheat the soup over moderate heat, stirring occasionally.
  5. Divide the soup among bowls and serve with toasted pine nuts.
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