Chestnut Soup -D a- (Probably Could Be Made Vegan) Recipe

Looking for an easy Chestnut Soup -D A- (probably could be made vegan) recipe? Learn how to make Chestnut Soup -D A- (probably could be made vegan) using healthy ingredients.


Submitted by amydrummond

Makes 10 servings



For an ultra-silky texture, use a regular blender rather than a hand blender to purée the soup

Recipe Ingredients for Chestnut Soup -D A- (probably could be made vegan)

3 lb. fresh chestnuts
2 tbs. unsalted butter
2 tbs. extra virgin olive oil
1 tsp. extra-virgin olive oil
4 leeks (white and light-green parts only), halved lengthwise, rinsed, and thinly sliced crosswise
1 tbs. chopped fresh thyme
10 cups vegetable broth
1 Kosher salt
1 Freshly ground black pepper

Recipe Directions for Chestnut Soup -D A- (probably could be made vegan)

  1. Position a rack in the center of the oven and heat the oven to 400°F.

  2. In a medium bowl, cover the chestnuts with warm water and soak for 25 minutes. Drain and dry with paper towels. Score an X into the flat side of each chestnut, cutting all the way through the shell. Put them flat sides up on a rimmed baking sheet and roast until the Xs curl back into a crown shape and they are tender when squeezed, about 30 minutes. Peel while still warm, removing both the shell and the inner skin. If a shell resists peeling, spoon out the nutmeat instead. Roughly chop the chestnuts and set aside in a medium bowl.

  3. In a 6-quart pot, melt the butter with 2 Tbs. of oil over medium-low heat. Add the leeks and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the chestnuts and 1 Tbs. of the thyme; cook until fragrant, about 1 minute. Add the broth and 1/2 tsp. salt; bring to a boil over medium-high heat. Reduce the heat to low and simmer until the chestnuts are extremely tender, about 30 minutes, skimming off any foam that rises to the surface. Let cool briefly. Working in batches, purée the soup, either in a regular blender or with a hand blender. Strain the soup through a fine sieve into a clean 4-quart pot. Set the soup back over medium-low heat and gently reheat. Season to taste with salt and pepper.

  4. Ladle the soup into bowls and garnish with remaining thyme.

Categories

Nuts, Soup, American, Christmas, Roast, Simmer, Vegetarian

Nutrition Facts
Serving Size 418.0g
Amount Per Serving
Calories
376
Calories from Fat
78
% Daily Value*
Total Fat
8.7g
13%
Saturated Fat
2.6g
13%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
805mg
34%
Potassium
932mg
27%
Total Carbohydrates
66.2g
22%
Dietary Fiber
0.7g
3%
Sugars
2.1g
Protein
7.6g
Vitamin A 14% Vitamin C 99%
Calcium 6% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Very low in cholesterol
  • Low in sugar
  • Very high in vitamin C
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