With sweet chestnuts and fresh veggies, this creamy Chestnut soup is the perfect way to make Christmas dinner, or any cold-weather weeknight meal, feel extra special.
- Chestnuts (Home cooked or store bought) - Vegetable broth - Fresh thyme - Celery - Shallot - Bay leaves - Garlic - Carrots
Heat olive oil in a Dutch oven. Add vegetables and cook until softened. Add in the garlic and cook for one minute.
Stir in the chestnuts, thyme, bay leaf, vegetable stock, and salt and pepper. Bring to a boil and let it simmer.
Discard the bay leaf. Using an immersion blender, carefully puree the soup until it is creamy. Stir in the grated nutmeg.
Ladle into bowls and if preferred, garnish with bacon, creme fraiche, and/or chopped chives. Serve!
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Learn how to boil chestnuts to use in this recipe or in any other recipes such as chestnut cake, chestnut puree and chestnut stuffing.