Creamy Roasted Chestnut Soup

Why You'll Love This Recipe

• Ultimate comfort food perfect for fall and winter! 
• Rich, velvety texture with incredible depth of flavor
• Make-ahead friendly - tastes even better the next day
• Easily customizable with your favorite herbs and spices

Tools You'll Need

Ingredients

Main Ingredients:

• 17-18 oz (500 grams) cooked peeled chestnuts (approx 3 cups)
• 4-6 slices bacon or pancetta, chopped
• 2 tablespoons butter
• 1 large shallot, finely chopped
• 1 leek, white and light green parts only, sliced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable or chicken broth

Flavorings:

• 2 sprigs fresh thyme
• 1 bay leaf (dried or fresh)
• ¼ teaspoon nutmeg
• ½ cup heavy cream
• Salt and pepper to taste

For Serving:

• Reserved bacon/pancetta bits
• Chopped fresh parsley, thyme, or chives
• Crusty bread

Step-by-Step Instructions

1. Cook bacon: In a large pot, cook bacon or pancetta until fat has rendered and it's golden. Remove with slotted spoon onto paper towel-lined plate. Remove all but 1 teaspoon of bacon fat.
2. Sauté vegetables: Add butter to pot. Sauté leek, shallot, carrots, celery and garlic until softened and starting to golden, about 8-10 minutes.
3. Add liquids and simmer: Add broth, chestnuts, bay leaf, and fresh thyme sprigs. Bring to a boil, then reduce heat and simmer until chestnuts are super tender, about 20-25 minutes.
4. Remove herbs: Remove the bay leaf and thyme sprigs from the soup.
5. Blend soup: Carefully blend soup in batches in blender or use an immersion blender to blend to desired consistency.
6. Finish with cream: Return soup to pot if using blender. Stir in cream and nutmeg. Season to taste with salt and pepper.
7. Serve: Ladle into bowls and top with reserved bacon bits and fresh herbs. Serve with crusty bread.

Pro Tips

• Chestnut options: Use store-bought packaged, canned, or bottled chestnuts to save time.
• Bacon fat: Don't skip the step of leaving a little bacon fat - it adds incredible flavor!
• Blending safely: If using a regular blender, never fill more than halfway and hold the lid with a towel.
• Make ahead: This soup tastes even better the next day as flavors meld together.

Recipe Variations

• Vegetarian version: Omit bacon and use olive oil. Add smoked paprika for depth.
• Vegan option: Use olive oil and substitute cream with coconut milk.
• Wine enhancement: Deglaze the pot with a splash of white wine after sautéing veggies.
• Cheesy twist: Stir in parmesan or finely shredded cheddar cheese at the end.

FAQs

Can I use fresh chestnuts?
Yes! Roast fresh chestnuts by scoring an X on the flat side, baking at 425°F for 15-20 minutes, then peeling while warm.

How long does this soup keep?
Store in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of broth if needed.

Can I freeze chestnut soup?
Yes! Freeze for up to 2 months. Thaw overnight in fridge and reheat, adding broth to thin if necessary.

So there you have it - the most luxurious Creamy Chestnut Soup that's perfect for cozy nights and special occasions! 

If you try this recipe, let me know in the comments how your soup turned out.