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Creamy chestnut soup with a small herb garnish in a white bowl on a wooden table.
Andrew Fowler

Creamy Chestnut Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion chopped
  • 2 celery stalks thinly sliced
  • 2 garlic cloves minced
  • 1/4 cup dry sherry
  • 1 1/2 lbs plain cooked peeled chestnuts roughly chopped
  • 5 cups low-sodium vegetable broth
  • 1/2 tsp fine salt
  • 1/4 tsp white pepper
  • 1/2 cup heavy cream
  • 2 tsp fresh lemon juice

Method
 

  1. Melt butter in a soup pot over medium. Soften onion and celery, 8 minutes. Stir in garlic for 30 seconds.
  2. Add sherry; simmer 2 minutes. Add chestnuts, broth, salt and white pepper. Bring to a gentle simmer.
  3. Partly cover; cook 20 minutes until chestnuts crush easily against the pot. Remove from heat; blend smooth with an immersion blender.
  4. Stir in cream and lemon juice. Heat on low 3 minutes without boiling.