Creamy Chestnut Soup

Name: Creamy Chestnut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250 g of Chestnuts; 20 g of Butter; 3 tablespoons of Extra Virgin Olive Oil; 1 dl of Vegetable Broth; 2 stalks of Celery; 1 clove of Garlic; 2 Shallots; 3 Leeks; Crostino; Whole Milk; Salt; Parsley; Smoked Pancetta; Parmesan Cheese

Creamy Chestnut Soup is a smooth, warming first course with the flavors of fall. Quick and easy to make, it's perfect for cold evenings.

Difficulty Easy
Preparation 10 minutes
Cooking 20 minutes
Servings for 4 people

Creamy Chestnut Soup is a smooth, warming first course that captures all the flavors of fall. Hearty but not heavy, it is really quick and easy to make and perfect for warming up on cold autumn evenings.

Of all creamy soups, dried chestnut soup is surely one of the most unusual, and to make it even more flavorful I decided to top it with tasty croutons and crispy smoked pancetta just before serving.

If you love creamy soups, you can also try Creamy Pumpkin Soup, Creamy Potato Soup with Crispy Pancetta and Creamy Leek Soup. And now, here is the Creamy Chestnut Soup recipe.

Ingredients for 4 people

250 g of Chestnuts Dried
20 g of Butter
3 tablespoons of Extra Virgin Olive Oil
1 dl of Vegetable Broth
2 stalks of Celery
1 clove of Garlic
2 Shallots
3 Leeks
Crostino to taste
Whole Milk to taste
Salt to taste
Parsley to taste
Smoked Pancetta Diced to taste
Parmesan Cheese to taste

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Method

To make the Creamy Chestnut Soup, take a medium bowl and soak the peeled chestnuts completely in milk overnight.
Make the Vegetable Broth, or heat it up if you already have some ready. Wash and trim the shallots, celery, garlic and leeks and chop them coarsely together with the parsley. Put them in a pot with the oil and butter and cook for about 10 minutes. When the mixture is ready, set aside 2 tablespoons of it in a glass. Add the drained chestnuts to the pot, pour the boiling broth over them, season with salt and cook over low heat, covered with a lid, for about an hour.
When the cooking time is up, turn off the heat and blend everything with an immersion blender. Put the soup back on the heat, then add the milk to make it smoother, along with the 2 tablespoons of mixture you set aside in the glass, and heat for another 5 minutes. Meanwhile, sauté the diced smoked pancetta in a skillet.
When the soup is ready, ladle it into bowls, top with the crispy pancetta and croutons and garnish with chopped parsley. Serve the Creamy Chestnut Soup right away. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For a vegetarian Creamy Chestnut Soup, simply leave out the diced smoked pancetta. If you like, you can replace it with coarsely crumbled chestnuts sautéed in a skillet, or with mushrooms.

Tips

How much milk you add to the Creamy Chestnut Soup depends on how thin you want it: the runnier you like it, the more milk you need to add.

If you only have fresh chestnuts, simply skip the first step and continue with the rest of the recipe.

Storage

You can keep the Creamy Chestnut Soup in the refrigerator for one day in an airtight container. If you used only fresh ingredients, you can also freeze it.