Description
Indulge in a velvety, comforting bowl of traditional Italian chestnut soup, perfect for chilly autumn evenings. This sophisticated dish balances the earthy, nutty flavor of roasted chestnuts with a savory aromatic base of onions, celery, and carrots. Elevated by crispy smoked beef strips, this recipe offers a refined, rustic experience that is both nourishing and elegant. It is the perfect seasonal appetizer or a hearty main course that brings authentic Italian warmth directly to your home kitchen.
Ingredients
1 lb (450g) roasted and peeled chestnuts
4 strips of smoked beef, diced
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
2 stalks celery, chopped
1 large carrot, diced
4 cups high-quality chicken broth
1 teaspoon fresh thyme leaves
1/2 cup heavy cream (or full-fat coconut milk)
Sea salt and cracked black pepper to taste
Instructions
Crisp the diced smoked beef in a large pot over medium heat until golden brown, then remove and set aside.
Heat olive oil in the same pot and sauté the onion, carrots, and celery until softened, about 6-8 minutes.
Add the chestnuts and fresh thyme to the vegetables.
Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth and velvety.
Stir in the heavy cream and season with salt and pepper to taste.
Serve hot, garnished with the reserved crispy smoked beef.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. If fresh chestnuts are unavailable, vacuum-sealed pre-peeled chestnuts work perfectly. For a dairy-free version, substitute the heavy cream with cashew or coconut milk.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Simmering and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 45mg