Creamy Chestnut Soup

Rich, velvety and wonderfully comforting, this soup blends Chestnuts with onion, thyme and vegetable stock for a silky smooth finish. Perfect as a warming lunch, festive starter or cosy winter supper.

 

Written by Knife & Soul
30 minutes Serves 4 Beginner
Creamy Chestnut Soup
Ingredients
  • 2 tbsp butter or olive oil
  • 1 large onion, finely chopped
  • Leaves from 4 sprigs fresh thyme
  • 2 garlic cloves, crushed
  • 2 pouches Merchant Gourmet Whole Chestnuts
  • 800ml vegetable stock
  • 120ml single cream or dairy-free alternative
  • 1 tsp Worcestershire sauce
  • ½ tsp black pepper
  • Salt, to taste
  • Sautéed mushrooms, to serve
  • Crispy sage leaves, to serve

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Whole Chestnuts
Whole Chestnuts
180G
  1. Heat the butter or olive oil in a large saucepan over a medium heat.
  2. Add the onion and cook for 3–4 minutes until softened and translucent.
  3. Stir in the garlic and thyme leaves and cook for a further 1–2 minutes until fragrant.
  4. Add the Merchant Gourmet Whole Chestnuts and pour in the vegetable stock.
  5. Bring to a gentle boil, then reduce the heat, cover and simmer for 15–20 minutes.
  6. Remove from the heat and blend until completely smooth using a stick blender or countertop blender.
  7. Return the soup to a low heat and stir through the cream and Worcestershire sauce.
  8. Season with the black pepper and salt to taste.
  9. Serve topped with sautéed mushrooms and crispy sage leaves.

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