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Chestnut Soup

Winter weather calls for this seasonal flavored soup.

Submitted By:

Dietary Interests: Mediterranean , Vegan , Vegetarian

Allergens: Dairy

Yield:

3 servings (960 ml)

Total Time:

55 Minutes 35 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • For the Soup:
  • 1 Tablespoon (30 ml) olive oil
  • ½ small (55 g) onion, chopped
  • ½ (50 g) celery stalk, chopped
  • ½ medium (50 g) carrot, chopped
  • 1 garlic clove
  • ¼ teaspoon kosher salt, optional
  • 3 cups (720 ml) vegetable broth
  • 1 small dried bay leaf
  • 7 ½ ounces (215 g) roasted chestnuts
  • ¼ cup (60 ml) cashew milk [or dairy of choice]
  • ½ Tablespoon dry sherry
  • For the Croutons:
  • 1 ½ Tablespoons (25 ml) olive oil
  • 1 cup (125 g) rustic bread, crusts removed, cubed
  • ¼ teaspoon saffron

Directions

  1. Heat a large saucepan over medium heat add the olive oil. Add the onion, celery, carrot, garlic, and salt. Cook until soft, about 8 minutes.
  2. Add broth, and bay leaf. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes.
  3. Add chestnuts and simmer until chestnuts and vegetables are tender, about 10 minutes. Remove from heat and cool slightly. Remove bay leaf.
  4. Place the mixture into the Vitamix container and secure lid.
  5. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 – 50 seconds. Pour back into the large saucepan and simmer.
  6. Meanwhile, in a skillet over medium heat. Add the olive oil, bread and cook, stirring until golden, about 3 minutes. Add the saffron and cook until the croutons are browned.
  7. Ladle soup into bowls and garnish with croutons.

Chef's Notes

  • Chestnuts are one of the lesser used tree nuts, but still just as nutrient dense that are rich in nutrients linked to many health benefits.  They are packed with fiber, minerals, and vitamins, especially vitamin C!