Chestnuts are a winter treat that add a unique, rich flavor to soups. This soup has been lightened up to balance all of the heavy recipes of winter. Instead of cream, white beans are used to thicken and add a creamy texture.
Chestnut white bean soup recipe
Yields 4-6 servings
- 1 pound chestnuts
- 1 tablespoon extra-virgin olive oil
- 1 onion, diced
- 3 stalks celery, diced
- 1 large or 2 small carrots, diced
- 3 cloves garlic, chopped
- 2 sprigs thyme, leaves removed
- 1/4 cup sherry, plus extra
- 3 cups chicken or vegetable stock, preferably homemade
- 1 (14.5 ounce) can white beans
- 1/2 cup 2% or non-dairy milk (or more as needed)
- Cut an x into each chestnut and then roast them at 400 degrees F for 20 minutes. Peel the shell and skin away from the meat of the chestnut (they are much easier to peel while hot).
- In a Dutch oven, sweat the onions, carrots and celery with a bit of salt and the olive oil. Cool for several minutes, stirring occasionally, until the vegetables are soft. Add the chestnuts and thyme leaves.
- When a brown glaze begins to appear on the bottom of the pan, add 1/4 cup sherry and scrape the brown bits into the vegetables.
- Add the stock, some pepper and the white beans. Bring everything to a boil, then reduce the heat to low and cover the pot. Allow the soup to simmer, covered, for 30 minutes.
- Ladle the soup into a blender and puree until smooth. Return the soup to the pot and stir in the milk on low heat. Add more as needed to reach the desired consistency. Season with salt and pepper to taste. Finish with a splash of sherry.
Some grocery stores carry chestnuts that have already been peeled and roasted.
More soup recipes
50-Clove garlic soup