Chestnut Soup
We had such a fun time foraging for chestnuts, scoring them, and making this incredibly rich and delicious soup! It’s super labor-intensive, and I’ll admit we’ve only done it once, but it’s a special activity the whole family can enjoy. If you're not up for the foraging and scoring, you can always buy pre-prepared chestnuts! A variation of a recipe by Melissa Pellegrino. Serving Size: 6, Prep Time: 40 Minutes, Cook Time: 60 minutes
Ingredients
- 1.5 lb fresh chestnuts
- 1 tbsp unsalted butter
- 1-2 tbsp olive oil
- 2 medium size leeks white and light green parts only, halved lengthwise and sliced into thin strips
- 3/4 tbsp thyme
- 5 cups chicken broth
- 1 oz. prosciutto thinly sliced into strips
- salt and pepper to taste
Instructions
- Part 1- Roasting the chestnuts: Preheat oven to 450.
- In a medium bowl cover the chestnuts with warm water and soak for 20-30 minutes
- Strain and fully dry with a towel so there is no slippage. Score an "X" on the flat side of the chestnut, cutting through the shell
- Place on a baking sheet, "X" side up, and roast until they are tender (about 30 minutes)
- Peel while they are still warm and set aside
- Part 2: The soup: In a large pot, melt the butter with the olive oil over medium heat
- Add the leeks and cook until softened, stirring occassionally
- Stir in the chestnuts, thyme, broth, and a pinch of salt and bring to a boil
- Reduce the heat to low and simmer until the chestnuts are very tender (about 30 minutes)
- Let cool and blend the mixture (an immersion blender is best) making sure there are no lumps
- Strain through a fine sieve
- Salt to taste
- Part 3: the toppings- In a separate pan, heat olive oil over medium heat and add in the prosciutto until crisp and add in remaining thyme. Drain and pat with paper towels to reduce grease.
- Serve in a bowl and top with prosciutto and thyme. Enjoy!
Tried this recipe?Let us know how it was!
Playlists: Reign, Scores, Piano
We had such a fun time foraging for chestnuts, scoring them, and making this incredibly rich and delicious soup! It’s super labor-intensive, and I’ll admit we’ve only done it once, but it’s a special activity the whole family can enjoy. If you’re not up for the foraging and scoring, you can always buy pre-prepared chestnuts! A variation of a recipe by Melissa Pellegrino.
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