Winter is the time of creamy soups –oh the comfort!- and luckily we have many options besides the popular pumpkin. Let’s be bold this time and try other vegetables, nuts and fruits for our soups, such as chestnuts.
The beloved, winter chestnut is a good source of energy, rich in carbohydrates, healthy fats and no cholesterol, ideal for immune support as it is also rich in vitamin C. It contains B vitamins (such as B6), which help the nervous system function as it is supposed to, and provides us with magnesium, iron, copper and phosphorus, elements essential for bone health and cell function.
So, using them as a basic ingredient, we can make a very nice creamy soup, so tasty you can even use in your Christmas feast as a primo piatto.
Ingredients
500g chestnuts
1 medium onion, finely chopped
1 carrot cut into slices
1 stick of celery finely chopped
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
1 litre of vegetable stock
Salt, pepper
Fresh thyme or parsley for garnish
200ml coconut cream (optional, for a richer texture)
Method
Start by boiling the chestnuts in a pot of water for about 15 minutes, after rinsing them and scraping them with a knife to allow the water to penetrate easily -it helps with the peeling. Once your water starts to boil, add them and count time. When they are done, let them cool and peel them, discarding any spoiled ones.
In another pot, heat the olive oil and add the onion, carrot, celery and garlic. Sauté until soft, about 5-7 minutes. Add the chestnuts and vegetable broth to the pot, bring to a boil, reduce heat and simmer for 20-25 minutes, until the chestnuts are tender.
Once soft, use a hand blender or transfer the soup to a blender to make it smooth. Add the coconut cream if desired and adjust the salt and pepper. Heat gently, without bringing to a boil.
Put the soup into bowls and garnish with fresh thyme or parsley.
Tip: Coconut cream pairs perfectly with herbs such as thyme or even a small amount of nutmeg if you want to enhance the aromatic dimension of the soup.
