Creamy Chestnut Soup
By Adam RiedPublished on October 16, 2017
Time
1 hour
Yield
Serves 6
Ingredients
1 tablespoon unsalted butter 12 ounces leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly1 ripe Bartlett or Bosc pear, peeled, halved, cored, and chopped1 celery rib, chopped1 teaspoon minced fresh thyme 1 bay leaf Salt and pepper 4 cups chicken broth 3 cups (14 ounces) peeled cooked chestnuts, chopped¾ cup half-and-half 2 tablespoons brandy or cognac½ teaspoon sherry vinegar Pinch ground nutmeg ¼ cup minced fresh chives
Before You Begin
If the soup seems too thick, add extra half-and-half to reach the desired consistency. We prefer homemade chicken stock here. If you use store-bought, choose a low-sodium chicken broth.
Instructions
- Melt butter in large saucepan over medium heat. Add leeks, pear, celery, thyme, bay leaf, and 1/2 teaspoon salt and cook until leeks just begin to soften, about 3 minutes. Reduce heat to low, cover, and continue to cook, stirring occasionally, until leeks and pears are soft, about 8 minutes longer.
- Stir in broth and chestnuts and bring to boil over high heat. Reduce heat to medium-low, cover, and simmer until chestnuts are very tender, about 20 minutes. Discard bay leaf.
- Working in batches, process soup in blender until very smooth, 30 to 60 seconds per batch. (Alternatively, blend with immersion blender until smooth, about 2 minutes.)
- Transfer soup to clean saucepan. Stir in half-and-half, brandy, vinegar, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to simmer over medium heat. Season with salt and pepper to taste. Serve, sprinkled with chives.
Time
1 hourYield
Serves 6Ingredients
1 tablespoon unsalted butter
12 ounces leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 ripe Bartlett or Bosc pear, peeled, halved, cored, and chopped
1 celery rib, chopped
1 teaspoon minced fresh thyme
1 bay leaf
Salt and pepper
4 cups chicken broth
3 cups (14 ounces) peeled cooked chestnuts, chopped
¾ cup half-and-half
2 tablespoons brandy or cognac
½ teaspoon sherry vinegar
Pinch ground nutmeg
¼ cup minced fresh chives
Ingredients
1 tablespoon unsalted butter
12 ounces leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 ripe Bartlett or Bosc pear, peeled, halved, cored, and chopped
1 celery rib, chopped
1 teaspoon minced fresh thyme
1 bay leaf
Salt and pepper
4 cups chicken broth
3 cups (14 ounces) peeled cooked chestnuts, chopped
¾ cup half-and-half
2 tablespoons brandy or cognac
½ teaspoon sherry vinegar
Pinch ground nutmeg
¼ cup minced fresh chives
Ingredients
1 tablespoon unsalted butter
12 ounces leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 ripe Bartlett or Bosc pear, peeled, halved, cored, and chopped
1 celery rib, chopped
1 teaspoon minced fresh thyme
1 bay leaf
Salt and pepper
4 cups chicken broth
3 cups (14 ounces) peeled cooked chestnuts, chopped
¾ cup half-and-half
2 tablespoons brandy or cognac
½ teaspoon sherry vinegar
Pinch ground nutmeg
¼ cup minced fresh chives
Why This Recipe Works
Adding dairy in the form of half-and-half gave the soup just the right amount of creaminess and fat. The sweet pear complemented the subtle sweetness of the chestnuts, and a splash of sherry vinegar brightened the soup up with a balancing acidic note.
Before You Begin
If the soup seems too thick, add extra half-and-half to reach the desired consistency. We prefer homemade chicken stock here. If you use store-bought, choose a low-sodium chicken broth.
Instructions
- Melt butter in large saucepan over medium heat. Add leeks, pear, celery, thyme, bay leaf, and 1/2 teaspoon salt and cook until leeks just begin to soften, about 3 minutes. Reduce heat to low, cover, and continue to cook, stirring occasionally, until leeks and pears are soft, about 8 minutes longer.
- Stir in broth and chestnuts and bring to boil over high heat. Reduce heat to medium-low, cover, and simmer until chestnuts are very tender, about 20 minutes. Discard bay leaf.
- Working in batches, process soup in blender until very smooth, 30 to 60 seconds per batch. (Alternatively, blend with immersion blender until smooth, about 2 minutes.)
- Transfer soup to clean saucepan. Stir in half-and-half, brandy, vinegar, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to simmer over medium heat. Season with salt and pepper to taste. Serve, sprinkled with chives.
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