CREAMY CHESTNUT SOUP

My new favorite soup ideas are simple, flavorful soups with epic garnishes. I saw this beautiful creamy chestnut soup idea in a German cooking magazine and adapted it for this space.

I just adore the flavor of chestnuts and always keep several packages of vacuum-packed chestnuts on hand during the holiday season. Often I just stockpile them without a specific recipe in mind. I know I will find a use for them.  I find they work well in both savory and sweet recipes. This creamy chestnut soup is no exception.

This Creamy Chestnut soup is simple to create and takes only a few ingredients for the soup itself. I deeply appreciate this minimalistic approach during the holidays. One can have the basic recipe completed., then add whatever garnish depending upon how much time you have to be creative.  Sometimes throwing fresh herbs on top of a soup is all you have time for, Other times, you can fashion creative croutons or make bread bowls to serve it in. I love options.

The garnish for this creamy chestnut soup, on the other hand, is expansive. The original recipe called for apples, thyme, almonds, and raisins. The apples and raisins are sliced thinly and then caramelized in a skillet with honey. I  added a pear in addition to the apple and skipped coating the raisins.  In addition, I used both golden raisins and regular raisin varieties. Toasting the sliced almonds was a must.

If you don’t have an immersion blender, just transfer the soup to a blender or a food processor and puree.

This lovely creamy chestnut soup is a beautiful addition to any Christmas or New Year’s Eve celebration. You can also make it ahead up to three days beforehand. This way, you can choose how much effort you put into creating a garnish.

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Creamy Chestnut Soup With Festive Garnish

Simple to create holiday soup garnished with caramelized apple and pear slices, toasted almonds, raisins & Thyme.

Course Soup

Cuisine European

Prep Time 20 minutes

Cook Time 25 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• Soup:
• 1 T unsalted butter melted
• 1 lb chopped vacuum-packed chestnuts
• 2 cloves garlic, minced
• 3+ 1/4 cups heavy cream
• 3+1/4 cups vegetable broth
• 4 sprigs fresh thyme
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 small red apple
• 1 small green pear
• 1 tsp unsalted butter
• 1.5 Tbsp honey
• 1/4 cup almond slices
• 2 T golden raisins
• 2 T raisins
• 4 sprigs fresh thyme

Instructions

1. Melt the butter in a medium sized pot. Add garlic, cook 1 minute, add chopped chestnuts.
2. Add cream and broth.
3. Mix in thyme, cinnamon, & nutmeg.
4. Bring to a boil. turn heat down & simmer for 5 minutes.
5. Turn off heat and cover to keep warm.
6. Remove thyme and puree the soup.

7. Wash, dry, & core the apple and the pear.

8. Slice both thinly horizontally.
9. Place a layer of parchment paper next to the stove.

10. Melt butter in a large skillet. Stir in the honey.

11. Add apple & pear slices and cook on both sides to caramelize.

12. Transfer to parchment paper.

13. Roast almonds slices in a separate naked skillet for 1-2 minutes.
14. Divide the soup into 4 bowls. Top with apple & pear slices, raisins, & almonds.
15. Garnish with thyme sprigs & serve.

More Holiday Soup Ideas:

Festive Cheese Fondue Soup

Challah Knödel Chicken Noodle Soup

Creamy Hazelnut Chicken Noodle Prosecco Soup