Fast, Fine Chestnut Soup for a Change in the Weather

As the mild, unusually dry autumn weather gives way to colder rain, this warming chestnut soup makes a comforting seasonal meal. It is quick to prepare, pleasantly nutty and lightly spiced despite requiring only a few ingredients. Use vegetable broth to keep it vegetarian.

Chestnut Soup

Makes 2 servings

Ingredients

• 1 shallot
• 1 small carrot
• 1–2 small celery stalks
• ½ leek, white part only
• 200 g precooked, vacuum-packed chestnuts
• 1 tablespoon white wine vinegar
• 500 ml vegetable or chicken broth
• 50–75 ml cream, plus more if needed
• Olive oil
• Fresh parsley, for serving

Method

1. Peel the shallot and carrot, then cut them into very fine dice.
2. Clean the celery and leek and dice them finely.
3. Heat a little olive oil in a saucepan. Add the prepared vegetables and sauté thoroughly.
4. Add the chestnuts and roast them briefly with the vegetables.
5. Deglaze the pan with the white wine vinegar and allow it to cook off briefly.
6. Add the broth. Cover the saucepan with the lid slightly ajar and simmer for 20 minutes.
7. Stir in the cream, then blend the soup until completely smooth.
8. Return the soup to the heat. If it is too thick, stir in a little more cream until it reaches the desired consistency.
9. Divide among soup bowls, garnish with parsley and serve immediately.

Serving Idea

For a chestnut-cappuccino presentation, top each serving with a little frothed milk. The soup is already richly creamy, so this addition is optional.