📝 About This Recipe
Hailing from the mist-covered mountains of Galicia and El Bierzo, this Sopa de Castañas is a soul-warming tribute to Spain's autumn harvest. This elegant cream combines the earthy, sweet depth of roasted chestnuts with a savory base of leeks and smoky pimentón, resulting in a texture as smooth as silk. It is a sophisticated yet rustic dish that captures the essence of a crackling fireplace and the changing seasons in a single bowl.
🥗 Ingredients
The Chestnut Base
- 500 grams Chestnuts (fresh, scored and roasted or pre-cooked vacuum-packed)
- 1.2 liters Chicken or Vegetable Stock (high quality, low sodium)
- 200 ml Whole Milk or Heavy Cream (for added silkiness)
The Sofrito and Aromatics
- 3 tablespoons Spanish Extra Virgin Olive Oil (Arbequina variety recommended for its fruitiness)
- 1 tablespoon Unsalted Butter (for richness)
- 2 large Leeks (white and light green parts only, finely sliced)
- 1 medium Shallot (finely minced)
- 2 cloves Garlic (smashed and minced)
- 1/2 teaspoon Pimentón de la Vera (Dulce) (Spanish sweet smoked paprika)
- 60 ml Dry Sherry (Fino or Amontillado) (adds a nutty complexity)
- 2 sprigs Fresh Thyme (leaves stripped)
- to taste Salt and White Pepper (white pepper keeps the color uniform)
The Garnish
- 50 grams Ibérico Ham (Jamón) (diced small and crisped in a pan)
- 4-5 pieces Roasted Chestnuts (reserved and roughly chopped)
- 1 tablespoon Fresh Chives (finely chopped)
- 1 teaspoon Truffle Oil (optional, for a luxurious finish)
👨🍳 Instructions
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1
If using fresh chestnuts, score an 'X' into the flat side of each nut. Roast them at 200°C (400°F) for 20 minutes until the skins peel back. Peel while warm, removing both the hard outer shell and the bitter inner skin (pellicle). Reserve 4-5 nuts for garnish.
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2
In a heavy-bottomed Dutch oven or large pot, heat the olive oil and butter over medium-low heat until the butter foam subsides.
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3
Add the sliced leeks and minced shallots to the pot. Sauté gently for 8-10 minutes, stirring occasionally, until they are soft, translucent, and sweet, but not browned.
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4
Stir in the minced garlic and cook for another 60 seconds until fragrant.
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5
Add the peeled chestnuts to the pot, stirring them to coat in the fats. Let them toast for 2-3 minutes to intensify their nutty flavor.
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6
Sprinkle the Pimentón de la Vera over the mixture and stir quickly for 30 seconds. Do not let it burn, as it will turn bitter.
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7
Deglaze the pot with the dry Sherry, scraping the bottom with a wooden spoon to release any flavorful browned bits. Let the alcohol reduce by half.
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8
Pour in the stock and add the fresh thyme leaves. Bring the mixture to a gentle boil, then reduce the heat to low.
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9
Cover and simmer for 25-30 minutes, or until the chestnuts are very tender and easily mashable against the side of the pot.
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10
Remove from heat. Using a high-speed immersion blender, puree the soup until completely smooth. For an ultra-fine 'velouté' texture, pass the soup through a fine-mesh sieve (chinois).
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11
Return the soup to the pot over low heat. Stir in the milk or cream and season with salt and white pepper to taste. Adjust the thickness with a little extra stock if it is too dense.
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12
In a small skillet, quickly fry the diced Jamón until crispy. Drain on a paper towel.
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13
Ladle the hot soup into warmed bowls. Top with the crisped Jamón, chopped reserved chestnuts, a sprinkle of chives, and a few drops of truffle oil if using.
💡 Chef's Tips
For the smoothest texture, always peel the chestnuts while they are hot; once they cool, the inner skin becomes nearly impossible to remove. If you cannot find fresh chestnuts, high-quality vacuum-packed roasted chestnuts are an excellent time-saving substitute that maintains great flavor. Be careful with the salt—Spanish Jamón and store-bought stocks can be quite salty, so taste the soup before adding extra. To make this vegetarian, simply swap the chicken stock for a light vegetable broth and replace the Jamón with sautéed wild mushrooms or smoked sea salt. If the soup is too thick after blending, add stock or milk 50ml at a time until you reach your desired consistency.
🍽️ Serving Suggestions
Pair this soup with a glass of chilled Amontillado Sherry to mirror the nutty notes in the dish. Serve with a side of crusty Galician bread or sourdough for dipping. A crisp green salad with a sharp sherry vinaigrette provides a refreshing contrast to the creamy soup. For a full Spanish menu, follow this with a light roasted fish like Branzino or Hake. In autumn, a garnish of sautéed porcini or chanterelle mushrooms adds an extra layer of earthy luxury.