Description
- Enjoy a cozy, creamy chestnut soup with rosemary. This rich, velvety soup is perfect for chilly days and festive occasions.
Ingredients
Scale
- 1 onion, thinly sliced
- 1 pound of chestnuts, chopped (plus 8 whole chestnuts for garnish)
- 2 teaspoons rosemary, finely chopped
- 2 ½ cups water
- 1 vegetable bouillon cube
- 1 ½ cups milk
- 1 tablespoon butter
- Salt and black pepper, to taste
- Olive oil
Instructions
- Sauté the Onions:
- Heat a drizzle of olive oil in a large pan over medium heat. Add the sliced onion with a pinch of salt and sauté for about 4 minutes, until softened.
- Cook the Chestnuts:
- Add the chopped chestnuts to the pan and cook for 2 minutes, stirring occasionally.
- Simmer the Soup Base:
- Pour in the water and sprinkle in the rosemary. Bring the mixture to a boil, then stir in the vegetable bouillon cube. Reduce the heat and let it simmer gently for 15 minutes.
- Blend the Soup:
- Remove the pan from heat and use a hand blender to puree the soup until smooth.
- Finish with Milk:
- Return the pan to low heat, stir in the milk, and cook for an additional 5 minutes. Season with salt and freshly ground black pepper to taste.
- Prepare the Garnish:
- In a small frying pan, melt the butter over low heat. Add the whole chestnuts with a pinch of salt and sauté for about 10 minutes, turning occasionally, until lightly golden and fragrant.
- Serve:
- Ladle the creamy chestnut soup into bowls and top with the buttery sautéed chestnuts. Drizzle with a touch of olive oil if desired and serve warm.
- Tips
- For a richer flavor, substitute milk with cream or add a splash of white wine during cooking.
- Garnish with fresh rosemary sprigs for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal per serving
Keywords: #ChestnutSoup #CozyRecipes #AutumnComforts #EasyDinners