Chestnut soup is a popular dish that originated in Europe, where chestnuts have been a traditional food for centuries. In many countries, such as France, Italy, and Portugal, chestnuts are a staple ingredient in many dishes, including soups, stews, and desserts.
In France, chestnut soup is a classic dish that’s often enjoyed during the fall and winter months. The recipe usually includes roasted chestnuts, onions, garlic, and a variety of herbs and spices. In Italy, chestnut soup is often made with mushrooms and served with a drizzle of olive oil and grated Parmesan cheese. And in Portugal, chestnut soup is often thickened with flour and served with a slice of crusty bread.
No matter where you go in Europe, you’re likely to find a unique and delicious chestnut soup recipe that’s been passed down through generations. And with its rich and satisfying flavor, it’s no wonder why this dish has remained so popular over the years.
Ingredients for Chestnut soup recipe
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped onion
- 3 fresh flat-leaf parsley sprigs
- 2 whole cloves
- 1 Turkish or 1/2 California bay leaf
- 6 cups low-sodium chicken broth
- 1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups)
- 1/4 cup Sercial Madeira
- 1/4 cup heavy cream
- 1/4 teaspoon black pepper
Procedure
Step 1 Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).
Step 2 Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
Step 3 Discard buttered paper from vegetables, then add broth and bouquet grain and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.
Step 4 Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.
Cooks’ note:
Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.
