Sweet and Nutty Chestnut Soup: An Effortless Breakfast Idea
Sweet and Nutty Chestnut Soup: An Effortless Breakfast Idea
How to Make a Creamy Autumn Chestnut Soup with Leftover Chestnuts
Feeling a bit chilly? Warm up with a comforting bowl of soup! This recipe uses leftover cooked chestnuts to create a delightfully sweet and nutty soup that’s perfect for a light breakfast or a simple appetizer. Its smooth texture makes it incredibly easy to enjoy, and the natural sweetness of the chestnuts shines through, enhanced by a touch of honey. It’s a simple yet elegant way to elevate your meal. Try this easy chestnut soup recipe today!
Ingredients- 200-250g cooked chestnuts, peeled
- 1/4 medium onion (approx. 38g), finely minced
- 400ml milk
- 1 tsp salt
- 2-3 tbsp honey (adjust to taste)
- 10g butter
- A pinch of fresh parsley, for garnish
Cooking Instructions
Step 1
Start by ensuring your cooked chestnuts are peeled. Finely mince the onion. Having your ingredients prepped and ready makes the cooking process smooth and enjoyable.
Step 2
In a pot over medium-low heat, melt the 10g of butter. Once melted, add the minced onion and sauté gently for about 3-4 minutes, until the onion becomes transparent and releases its sweet aroma. Sautéing the onions well is key to unlocking their natural sweetness.
Step 3
Add the peeled cooked chestnuts to the pot. Use a spatula or spoon to gently mash the chestnuts as you stir and cook them with the onions. This process helps to break down the chestnuts and infuse them with the savory notes from the onions.
Step 4
Pour in the 400ml of milk to create a creamy base for the soup. Stir everything together to combine. Next, you’ll blend the mixture until smooth. You can use an immersion blender directly in the pot, or carefully transfer the mixture to a regular blender. If using a regular blender with hot liquids, be sure to vent the lid slightly or blend in batches to prevent pressure buildup.
Step 5
Return the blended soup to the pot and place it over low heat. Stir in 1 tsp of salt for seasoning and 2-3 tbsp of honey for a touch of sweetness. The amount of honey can be adjusted based on the natural sweetness of the chestnuts and your personal preference. Continuously stir the soup over low heat to prevent it from sticking to the bottom, letting it simmer gently until it just begins to bubble around the edges. Once it simmers, remove from heat.
Step 6
Ladle the warm, creamy chestnut soup into serving bowls. Garnish with a sprinkle of fresh parsley for a pop of color and a hint of freshness. Serve immediately and enjoy this delicious, comforting soup!
