Description
Warm and velvety, this soup features roasted chestnuts, sautéed aromatics, and a touch of cream, all blended until perfectly smooth.
Ingredients
Scale
- 1 tbsp unsalted butter (14g)
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 1 (5-ounce / 140g) package pre-cooked, peeled chestnuts
- 4 cups (960 ml) vegetable broth
- 1/2 tsp dried basil
- 1/2 cup (120 ml) heavy cream
- 2 tsp dry sherry or white cooking wine
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Fresh parsley, chopped, for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened, about 5 to 7 minutes.
- Add the pre-cooked chestnuts, vegetable broth, and dried basil to the pot. Stir to combine.
- Increase the heat to bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the chestnuts are very tender.
- Carefully transfer the soup to a blender. You may need to do this in batches. Blend until the soup is completely smooth. Alternatively, use an immersion blender directly in the pot.
- Return the blended soup to the pot over low heat. Stir in the heavy cream, dry sherry, salt, and pepper.
- Heat the soup gently for another 2 to 3 minutes until it is warmed through. Do not let it boil after adding the cream.
- Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Notes
- When blending hot liquids, never fill the blender more than halfway. Remove the center cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape.
- For a thinner soup, add a bit more vegetable broth until you reach your desired consistency. For a thicker soup, simmer it a little longer before blending.
- To make this recipe dairy-free, use olive oil instead of butter and a full-fat oat milk or cashew cream in place of the heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blended