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one ordinary bowl of smooth pale taupe creamy chestnut soup with an even lightly glossy surface, with no whole chestnuts, mushroom pieces, cream swirl, herbs, bread or garnish
Andre Lewis

Creamy Chestnut Soup

Use plain cooked, peeled chestnuts here, not sweetened chestnut spread or raw nuts with their skins still attached. They soften in the broth and blend into a naturally substantial soup without potato or flour. Onion, celery and a small measure of sherry keep the flavor savory. Add the cream after the chestnuts are fully smooth so you can judge the texture before the final warming step. The bowl should be pale brown and pourable, with the chestnut flavor doing most of the work rather than a thick layer of toppings.
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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 heat. Cook onion and celery for 8 minutes until softened, then stir in garlic for 30 seconds.
  2. Add sherry and simmer for 2 minutes. Add chestnuts, broth, salt and white pepper and bring to a gentle simmer.
  3. Cover partly and cook for 20 minutes until chestnuts crush easily against the side of the pot. Remove from the heat and blend with an immersion blender until smooth.
  4. Stir in cream and lemon juice. Warm gently over low heat for 3 minutes without boiling and divide among 6 bowls.