📝 About This Recipe
This luxurious soup is a celebration of autumn, drawing inspiration from the rustic kitchens of the French countryside where chestnuts are a seasonal treasure. It offers a sophisticated balance of earthy, nutty sweetness and savory depth, refined by a touch of crème fraîche and aromatic herbs. Perfect as an elegant starter for a holiday feast or a cozy dinner, this puree is the ultimate expression of comfort in a bowl.
🥗 Ingredients
The Soup Base
- 18 ounces Roasted Chestnuts (peeled; vacuum-packed or jarred are excellent for convenience)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 Yellow Onion (medium, finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1 Celery Stalk (finely chopped)
- 2 Garlic Cloves (minced)
Liquids & Aromatics
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 5 cups Chicken or Vegetable Stock (low-sodium, high-quality)
- 3 sprigs Fresh Thyme (tied together with kitchen twine)
- 1 Bay Leaf (dried)
- 1/2 cup Crème Fraîche (plus extra for swirling)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Nutmeg (freshly grated)
For Garnish
- 8-10 Fresh Sage Leaves (fried until crisp in a little butter)
- 1 teaspoon White Truffle Oil (for drizzling)
- 3-4 pieces Reserved Chestnuts (crumbled)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the 3 tablespoons of butter over medium heat until it begins to foam.
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2
Add the diced onion, sliced leeks, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent but not browned.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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4
Add the roasted chestnuts to the pot (reserving 3-4 for garnish). Stir them into the butter and vegetables for 2 minutes to toast them slightly and release their oils.
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5
Pour in the white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Let the wine simmer until it has reduced by half.
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6
Add the stock, thyme sprigs, and bay leaf. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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7
Cover the pot and simmer for 20-25 minutes. This allows the chestnuts to soften completely and the flavors to marry.
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8
Remove the pot from the heat. Carefully fish out and discard the thyme sprigs and the bay leaf.
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9
Using an immersion blender, puree the soup until it is completely smooth and velvety. If using a standard blender, work in small batches and hold the lid down with a towel to prevent steam pressure buildup.
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10
Return the pureed soup to the pot over low heat. Stir in the crème fraîche, salt, black pepper, and freshly grated nutmeg.
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11
Taste and adjust seasoning. If the soup is too thick, add a splash more stock until you reach your desired silky consistency.
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12
Ladle the hot soup into warmed bowls. Garnish with a swirl of crème fraîche, a few crumbled chestnuts, a fried sage leaf, and a tiny drizzle of truffle oil.
💡 Chef's Tips
If using fresh chestnuts, score an 'X' on the flat side and roast at 400°F for 20 minutes before peeling while warm. For an even silkier texture, pass the pureed soup through a fine-mesh sieve (chinois) before adding the cream. Don't skip the nutmeg; it provides a subtle warmth that bridges the sweetness of the chestnuts and the savory stock. If the soup tastes flat, add a teaspoon of lemon juice or sherry vinegar at the end to brighten the flavors. To make it vegan, substitute the butter with olive oil and the crème fraîche with full-fat coconut milk or cashew cream.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or buttery brioche croutons. Pairs beautifully with a glass of crisp Chardonnay or a dry Amontillado Sherry. Accompany with a simple arugula salad dressed in a light lemon vinaigrette to cut through the richness. For a main course, serve alongside roasted duck breast or a mushroom risotto. Excellent as a 'sipping' appetizer served in small espresso cups for holiday parties.