Chestnut Soup with Cream and Nutmeg
Ingredients
- 2 cups cooked chestnuts (vacuum-packed or roasted + peeled)
- 2 tbsp butter (or olive oil for dairy-free)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable or chicken broth
- ½ cup heavy cream (or coconut cream for dairy-free)
- ¼ tsp ground nutmeg (plus more for garnish)
- Salt u0026 pepper to taste
- Optional garnish: fresh thyme, toasted chestnut pieces, drizzle of cream
Instructions
- Sauté aromatics : Heat butter in a large pot over medium heat. Add onion, carrot, and celery. Cook 5–7 minutes until softened. Stir in garlic.
- Add chestnuts u0026 broth : Add chestnuts and pour in the broth. Season with salt and pepper.
- Simmer : Bring to a boil, reduce heat, and simmer 20–25 minutes until vegetables are soft.
- Blend smooth : Use an immersion blender to puree in the pot, or transfer in batches to a blender.
- Add cream u0026 nutmeg : Return to low heat, stir in cream and nutmeg. Adjust seasoning and warm gently—don’t boil.
- Serve with garnish : Ladle into bowls, top with thyme, a swirl of cream, and a pinch of nutmeg.