Chestnut Velouté Soup

Updated: Dec 18, 2021

Chestnuts are available from October to December and are the perfect ingredient to include in holiday meals. This creamy, flavorful and hearty Chestnut Velouté Soup is one of my favorite recipes for the Christmas menu! A combination of chestnuts, shallot, butter and heavy cream ready in just 25 minutes!



Chestnuts are the basic ingredient for this recipe. You can either use store-bought cooked & peeled chestnuts and save some time & energy or you can buy them raw and prepare them for the soup.



How to boil Chestnuts

First you have to rinse chestnuts. Then place a chestnut on a tea towel with the flat side down. Hold it firmly and score through the two layers. Carve all the chestnuts in the same way. Take extra caution when cutting them!

Fill a large pot with plenty of water and place in the chestnuts. Bring to a boil and then simmer, with the pot half-covered with the lid, for approximately 20-30 minutes or until fully cooked. Boiling time depends on their size.


If you want the soup to be less thick, add more water (50-100 ml,depending on desired constistency), simmer for 5 more minutes and adjust the seasoning.

 

Recipe


Servings: 2-4

Preparation time: 5 mins

Cooking time: 20 mins


Ingredients

500 gr. chestnuts, peeled & cooked

1 shallot

2 tbsp. butter

30 gr. heavy cream

200 ml water

1 vegetable cube

salt

pepper


Garnish with:

cooked chestnuts

heavy cream

parsley leaves or chopped chives


Method

  • Peel and cut shallot in slices or cubes.

  • In a saucepan add butter and heat on medium to high heat until melted.

  • Once the butter is melted, add shallots and season with some salt and pepper.

  • Sauté for approximately 1-2 minutes on medium to high heat or until transparent.

  • Add cooked chestnuts and sauté for a minute. Pour in the vegetable cube, the water and the cream. Season again with some salt and pepper.

  • Cover saucepan with the lid and bring to a boil. Then cook over low heat for approximately 20 minutes, with the saucepan half covered.

  • When finished, blend the soup either with hand held immersion blender or in batches in a regular counter-top blender. Process until smooth. Once blended, taste for any additional seasoning.

  • Serve and garnish with some peeled, cooked and chopped chestnuts, parsley leaves or chopped chives. For additional taste add some heavy cream too. Enjoy!


Did you make this recipe?? I would be happy to see yours! Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings

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