The ultimate chestnut soup. Serve this decadent, creamy soup on it own with some crusty bread or as the first course at your Christmas dinner. Serves 4 as meal, or 6 as a starter.
Course
Soup
Category
German
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings6
Calories456kcal
AutorElle
Ingredients
2tablespoonsghee or olive oil
3shallots,finely chopped
1/4small celery root,peeled and finely chopped
400gchestnuts (pre-cooked, vacuum-packed), chopped (2 x 200 g packages)
1/8teaspooncinnamon(Ceylon)
1/3cupdry white wine(80 ml)
1litre chicken of vegetable broth
1/2medium apple,peeled and cut into pieces
250gheavy cream whipping cream
sea salt & freshly ground pepper,to taste
1x 150 g container crème fraîche
2tablespoonsfreshly squeezed lemon juice
chopped flat-leaf parsley,to garnish
mushroom and cashew topping (optional)
splash of extra-virgin olive oil
250gmushrooms,sliced
1small clove garlic,finely chopped
2tbspcashews
½tspred chili flakes
1tablespoonfresh lemon juice
sea salt
Method
In a large saucepan, heat the ghee or oil over medium to medium-high, sauté shallots until golden, add celery root. Cook a further 2 minutes.
Add the chopped chestnuts to the saucepan, along with the cinnamon. Stir and then add the white wine. Sauté until reduced and then add the broth. Add the apple pieces and season with salt and pepper.
Simmer for 5 minutes, then add the cream and cook over medium heat for 20 minutes, or until the celery is softened.
Puree with an immersion blender, until smooth and then stir in the crème fraîche and lemon juice.
To serve, ladle the chestnut soup into bowls and finish with a scatter of parsley, or other garnish of choice.
For the topping (optional):
While the soup cooks prepare the topping by heating a drizzle of oil over medium to medium-high in a medium skillet. Add the mushrooms and garlic and cook for 3-4 minutes, until the mushrooms until softened. Add the cashews, chili flakes, and toss for a minute or so until the nuts are golden-brown. Squeeze over the lemon juice and season with sea salt.
Add a spoonful of the mushroom topping to the soup or serve on the side. Enjoy!
Notes
Ready-prepared chestnuts (vacuum-packed) can be found in most supermarkets. There is no need to roast your own!
The soup can be cooled completely and stored in a covered jar in the refrigerator for 3 to 4 days or frozen for up to a month. Bring the soup back to a boil before serving.