When you have an abundance of Chestnuts and you want to try something different why not try this delicious Warming Chestnut Soup.
Once made, it can be the base for many added ingredients eg: left over roast pork pieces, safe wild mushrooms etc.
Above picture shows the Chestnut soup with roast pork and Slippery Jack Mushrooms
- 900g (1.98 lbs) of chestnuts
- 2 litres (67.6oz) of vegetable broth or chicken broth
- 4-5 fresh bay leaves
- 1 tbls fresh thyme leaves
- 1 tbls fresh basil leaves
- Sea salt
- In a saucepan add the chestnuts and cover with water.
- Bring the pan to the boil covered, once it boils continue to boil for 30 minutes then remove the pan from the heat.
- You can refresh the pan with cold water or you can wait till the water cools down, before you peel each one. But keep them warm.
- With a paring knife score each chestnut from one side all the way around to the other side, the shell should pull away from the flesh, remove any brown skin and place chestnuts in a bowl.
- Once all peeled add them to a large clean saucepan.
- Add the broth and fresh herbs bring the pan to a boil covered. Once it boils, boil for 2 minutes.
- Remove from heat remove bay leaves and blend with a hand blender until all chestnuts and herbs are pureed. (You can freeze from here once cooled)
- Return to the heat and test for seasoning then bring to the boil again.
- Taste the soup, if the chestnut soup feels grainy let it boil for a little longer until it is soft and smooth, serve straight away. The soup needs to be stirred before serving as the puree tends to sink to the bottom of the pan.
- You can freeze this soup after you puree it, but let it cool first before storing.
- This soup is wonderful by itself but even better with some ham pieces, broccoli, spinach, rocket, chili just to name a few.