📝 About This Recipe
Deeply rooted in the northern mountains of Portugal, Sopa de Castanhas is a rustic masterpiece that celebrates the harvest of the 'bread tree.' This silky, earth-toned soup balances the natural sweetness of chestnuts with the savory depth of smoked chouriço and aromatic mirepoix. It is a soul-warming comfort dish that captures the essence of a Portuguese autumn, offering a luxurious texture without the need for heavy cream.
🥗 Ingredients
The Chestnut Base
- 500 grams Chestnuts (peeled and blanched (frozen or vacuum-packed work well))
- 1 medium Potato (starchy variety like Russet, peeled and cubed)
- 1.5 liters Water or Vegetable Stock (low sodium preferred)
The Refogado (Aromatic Base)
- 3 tablespoons Extra Virgin Olive Oil (high quality Portuguese oil)
- 1 large Yellow Onion (finely diced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (minced)
- 1 medium Carrot (peeled and diced)
Seasoning and Texture
- 1 piece Bay Leaf (dried)
- 1/2 teaspoon Smoked Paprika (Pimentão Doce)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
- 1/4 teaspoon Nutmeg (freshly grated)
Garnish
- 100 grams Portuguese Chouriço (sliced into thin rounds or diced small)
- 1 handful Fresh Parsley (finely chopped)
- 4-5 pieces Reserved Chestnuts (crumbled from the main batch)
👨🍳 Instructions
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1
If using fresh chestnuts, score them and boil for 15 minutes before peeling. If using frozen or vacuum-packed, simply rinse them and set aside 4-5 whole chestnuts for the final garnish.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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3
Add the diced onion and sliced leeks to the pot. Sauté for 6-8 minutes until they become soft and translucent, but not browned.
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4
Stir in the minced garlic and diced carrot. Cook for another 3 minutes until the garlic is fragrant.
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5
Add the chestnuts and the cubed potato to the pot. Stir well to coat the vegetables in the flavorful oil and aromatics.
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6
Pour in the water or vegetable stock until the vegetables are covered by at least 2 inches. Add the bay leaf.
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7
Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the chestnuts and potatoes are very tender and fall apart when pressed with a fork.
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8
While the soup simmers, heat a small skillet over medium-high heat. Add the chouriço slices and fry until crispy and the fat has rendered. Drain on a paper towel and reserve the reddish oil for drizzling if desired.
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9
Once the vegetables are soft, remove the bay leaf from the pot and discard it.
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10
Using an immersion blender, blend the soup until it is completely smooth and velvety. If the soup is too thick, add a splash of hot water to reach your desired consistency.
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11
Season the soup with sea salt, black pepper, smoked paprika, and freshly grated nutmeg. Stir well and let it simmer for another 2 minutes to meld the flavors.
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12
Taste and adjust seasoning. The chestnuts are naturally sweet, so ensure there is enough salt to balance the profile.
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13
Ladle the hot soup into bowls. Top with the crispy chouriço, the reserved crumbled chestnuts, and a sprinkle of fresh parsley.
💡 Chef's Tips
For the best texture, use an immersion blender for a long time—at least 3-4 minutes—to achieve a truly 'veludo' (velvety) finish. If the soup feels too sweet, a teaspoon of white wine vinegar or lemon juice stirred in at the end can brighten the flavors. Do not skip the leeks; they provide a subtle onion sweetness that complements chestnuts better than onions alone. If you want a vegetarian version, swap the chouriço for smoked paprika-dusted croutons or sautéed wild mushrooms. Always use starchy potatoes (like Russets or Kennebecs) as they break down better to provide the necessary body.
🍽️ Serving Suggestions
Pair with a glass of crisp Portuguese Vinho Verde or a light-bodied red from the Dão region. Serve with a thick slice of 'Pão de Centeio' (rye bread) or crusty sourdough rubbed with garlic. Accompany with a side of olives and a few slices of Queijo da Serra (sheep's cheese). A drizzle of the rendered chouriço oil over the top adds a beautiful smoky finish and professional look. Follow this soup with a main course of roasted pork or grilled sardines for a complete Portuguese feast.