Indulgent Roasted Chestnut Cream Soup for Cozy Evenings
This Roasted Chestnut Cream Soup is a comforting, velvety dish perfect for chilly evenings and gatherings.
Equipment
- Large pan
- Hand blender
Ingredients
For the Base
- 1 medium Onion Finely diced for even cooking.
- 300 grams Chestnuts (peeled & cooked) Use roasted chestnuts for best taste.
- 2 sprigs Rosemary Fresh is preferred.
- 1 cube Bouillon cube Use vegetable bouillon for vegetarian version.
For Creaminess
- 500 ml Milk Can substitute with plant-based milk.
- 2 tablespoons Butter Replace with olive oil for dairy-free version.
For the Garnish
- 100 grams Extra Chestnuts Sauté until crispy.
- Salt and Black Pepper Season to taste.
Instructions
Cooking Steps
- Begin by heating a splash of olive oil in a large pan over medium heat.
- Add the finely diced onion and a pinch of salt. Sauté for about 4 minutes.
- Toss in the cooked chestnuts and let them cook for another 2 minutes.
- Pour in enough water to cover the mixture and toss in the fresh rosemary.
- Add the bouillon cube to enhance the umami depth. Reduce heat and simmer for 15 minutes.
- Blend the mixture until it's smooth using a hand blender.
- Return the blended soup to heat and stir in the milk.
- Season your soup with salt and black pepper according to your taste.
- In a separate pan, sauté extra chestnuts in butter until crispy.
Notes
Optional: Drizzle a splash of olive oil over the top for a finishing touch.