Chestnut and Leek Cream Soup
Category: Main Course | Servings: 4
This hearty, warming Chestnut and Leek Cream Soup combines the subtle sweetness of chestnuts with the earthy flavor of leeks, resulting in a velvety, comforting dish that’s perfect for cozy evenings. The addition of crispy, aromatic croutons and fresh herbs adds a delightful contrast in texture and flavor. Perfect for autumn or winter meals, this recipe brings a taste of tradition with every spoonful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Leeks | 620g |
| Chestnuts | 1kg |
| Water | 1L |
| Bread | 40g |
| Rosemary | 5 sprigs |
| Sage | 8 leaves |
| Nutmeg | To taste |
| Extra virgin olive oil | To taste |
| Salt | To taste |
| Black pepper | To taste |
Nutritional Information (Approximate)
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 220 kcal |
| Protein | 3g |
| Carbohydrates | 45g |
| Fat | 4g |
| Fiber | 7g |
| Sugars | 10g |
| Sodium | 380mg |
Instructions
-
Prepare the Chestnuts
Begin by preparing the chestnuts. Wash and dry them thoroughly, then place them in a pot filled with cold water. Bring the water to a boil and let the chestnuts cook for 10 minutes. Drain the chestnuts and, while they are still warm, carefully peel them. Set aside. -
Chop the Herbs
Finely chop the rosemary and sage leaves, setting aside for later use. -
Cook the Chestnuts and Leeks
Heat a large pot over medium heat and add a generous drizzle of extra virgin olive oil. Once the oil is hot, add the peeled chestnuts and sauté for a few moments. Add about two-thirds of the chopped herbs and continue to sauté for 7–8 minutes, stirring occasionally. -
Add the Leeks
Slice the leeks and add them to the pot with the chestnuts. Stir to combine, cover the pot with a lid, and reduce the heat to low. Let the mixture simmer for about 40 minutes, allowing the flavors to meld together. -
Prepare the Croutons
While the soup is simmering, cut the bread into small cubes, about 1 cm in size, using a serrated knife. Toss the bread cubes with the remaining herb mixture and a light sprinkle of black pepper. In a hot pan, toast the bread cubes on high heat for a few minutes until they are crispy and golden. Set them aside. -
Blend the Soup
Once the chestnut and leek mixture has finished cooking, use an immersion blender to purée the soup while it is still hot. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches and blend until smooth. -
Serve
Pour the smooth, creamy soup into bowls, then top with the freshly toasted croutons. Garnish with a few fresh sage leaves and a drizzle of extra virgin olive oil for added richness. -
Enjoy
Serve your Chestnut and Leek Cream Soup immediately and enjoy the comforting, rich flavors of this autumn-inspired dish!
Tips:
- If you don’t have fresh chestnuts, you can use vacuum-packed or pre-cooked chestnuts available at most grocery stores.
- For a creamier soup, you can stir in a splash of cream or milk at the end.
- This soup is perfect for making ahead! Store in an airtight container in the fridge for up to 3 days, and reheat gently over low heat before serving.
This recipe for Chestnut and Leek Cream Soup is sure to become a family favorite, especially on cooler days when you’re craving something warming and wholesome. The nutty chestnuts and fragrant herbs are perfectly complemented by the leeks, creating a velvety, savory treat. Enjoy it with a side of crispy croutons for that delightful texture contrast.
