Chestnut, Leek and Potato Soup
This velvety chestnut soup is a comforting and luxurious dish, perfect as an elegant starter or a warming treat on a chilly day. The nutty sweetness of chestnuts pairs beautifully with the delicate flavour of leeks, while a splash of sherry adds depth and sophistication.
Ingredients (Serves 4):
- 300g cooked and peeled chestnuts (reserve a few for garnish)
- 2 medium leeks, white and light green parts only, finely sliced
- 1 medium potato, peeled and diced
- 1 clove garlic, minced
- 1 tbsp olive oil or unsalted butter
- 1L vegetable or chicken stock
- 100ml single cream (optional, for added richness)
- 2 tbsp dry sherry
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley, for garnish
Instructions:
1. Prepare the Base:
- Heat the olive oil or butter in a large pot over medium heat.
- Add the sliced leeks and garlic, and sauté for 5-7 minutes until softened but not browned.
2. Add the Chestnuts and Potato:
- Stir in the chestnuts and diced potato. Cook for 2-3 minutes to combine the flavors.
3. Simmer the Soup:
- Pour in the stock, ensuring the vegetables and chestnuts are fully submerged.
- Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potato is tender.
4. Blend Until Smooth:
- Use an immersion blender to purée the soup until velvety smooth. Alternatively, transfer the soup in batches to a countertop blender.
- Return the soup to the pot and stir in the sherry and cream, if using.
5. Season and Serve:
- Taste and adjust seasoning with salt and freshly ground black pepper.
- Ladle the soup into bowls and garnish with reserved chestnuts (chopped or whole), fresh thyme, or parsley.
Serving Suggestions:
- Pair with crusty bread or a swirl of crème fraîche for added indulgence.
- Add crispy pancetta or toasted breadcrumbs on top for extra texture.
This chestnut soup is a delicious way to elevate any meal with its rich, nutty flavor and creamy texture. Enjoy!
Ingredients (Serves 4):
- 300g cooked and peeled chestnuts (reserve a few for garnish)
- 2 medium leeks, white and light green parts only, finely sliced
- 1 medium potato, peeled and diced
- 1 clove garlic, minced
- 1 tbsp olive oil or unsalted butter
- 1L vegetable or chicken stock
- 100ml single cream (optional, for added richness)
- 2 tbsp dry sherry
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley, for garnish
Instructions:
1. Prepare the Base:
- Heat the olive oil or butter in a large pot over medium heat.
- Add the sliced leeks and garlic, and sauté for 5-7 minutes until softened but not browned.
2. Add the Chestnuts and Potato:
- Stir in the chestnuts and diced potato. Cook for 2-3 minutes to combine the flavors.
3. Simmer the Soup:
- Pour in the stock, ensuring the vegetables and chestnuts are fully submerged.
- Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potato is tender.
4. Blend Until Smooth:
- Use an immersion blender to purée the soup until velvety smooth. Alternatively, transfer the soup in batches to a countertop blender.
- Return the soup to the pot and stir in the sherry and cream, if using.
5. Season and Serve:
- Taste and adjust seasoning with salt and freshly ground black pepper.
- Ladle the soup into bowls and garnish with reserved chestnuts (chopped or whole), fresh thyme, or parsley.
Serving Suggestions:
- Pair with crusty bread or a swirl of crème fraîche for added indulgence.
- Add crispy pancetta or toasted breadcrumbs on top for extra texture.
This chestnut soup is a delicious way to elevate any meal with its rich, nutty flavor and creamy texture. Enjoy!
