Crème de Châtaignes (Cream of Chestnut Soup)

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Chestnuts are definitely a symbol of the winter season, and they are delicious in this comforting and creamy soup.

Difficulty: Easy

Hands-on: 20 minutesTotal: 2 hours 15 minutes

Serves: 8

Ingredients

  • 8 cups water
  • 1 medium leek, cut in small slices, green part discarded
  • 1 medium onion, peeled and minced
  • 1 large carrot, peeled and cut in small slices
  • 1 celery stalk, cut in small slices
  • 1 bay leaf
  • 1 clove
  • 1 Tbsp. thyme
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 small shallot, peeled and minced
  • 2 Tbsp. salted butter
  • 1 lb. peeled and cooked chestnuts
  • 2 cups crème fraîche or crema Mexicana

Directions

  • In a large saucepan, combine the water, leek, carrot, celery, bay leaf, clove, thyme, salt, and pepper. Bring to a boil and then reduce the heat and simmer for 1 hour.
  • In another large saucepan over medium heat, cook the shallot in the salted butter until soft, about 3–5 minutes. Add the chestnuts, stir well, and let it cook for around 5 minutes.
  • Pour the vegetable stock over the chestnuts and bring to a boil over high heat. Take the bay leaf and the clove out, then reduce the heat to its lowest, cover, and simmer for 45 minutes.
  • Transfer to a food processor or a blender, and process for at least 5 minutes: The velouté must be extremely smooth. Pour back in the saucepan. Add the cream, stir well, bring to a boil over high heat, and cook for 5 minutes.
  • Serve immediately.

Recipe Information

Serves: 8

Ingredients

  • 8 cups water
  • 1 medium leek, cut in small slices, green part discarded
  • 1 medium onion, peeled and minced
  • 1 large carrot, peeled and cut in small slices
  • 1 celery stalk, cut in small slices
  • 1 bay leaf
  • 1 clove
  • 1 Tbsp. thyme
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 small shallot, peeled and minced
  • 2 Tbsp. salted butter
  • 1 lb. peeled and cooked chestnuts
  • 2 cups crème fraîche or crema Mexicana

Directions

  • In a large saucepan, combine the water, leek, carrot, celery, bay leaf, clove, thyme, salt, and pepper. Bring to a boil and then reduce the heat and simmer for 1 hour.
  • In another large saucepan over medium heat, cook the shallot in the salted butter until soft, about 3–5 minutes. Add the chestnuts, stir well, and let it cook for around 5 minutes.
  • Pour the vegetable stock over the chestnuts and bring to a boil over high heat. Take the bay leaf and the clove out, then reduce the heat to its lowest, cover, and simmer for 45 minutes.
  • Transfer to a food processor or a blender, and process for at least 5 minutes: The velouté must be extremely smooth. Pour back in the saucepan. Add the cream, stir well, bring to a boil over high heat, and cook for 5 minutes.
  • Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat26g
Saturated Fat16g
Cholesterol90mg
Sodium340mg
Total Carbohydrate25g
Dietary Fiber1g
Sugars4g
Protein4g