Creamy Chestnut Soup by @almavidalcook.pt

1h5

4 servings

🥜

500 g

Chestnuts

🧅

1

Onion

🥬

1

Leek

🥔

1

Potato

🧈

2 tbsp

Butter

🫒

2 tbsp

Olive oil

🍲

1 l

Stock

🥛

100 ml

Cream

🫙

1 pinch

Nutmeg

🧂

Salt

⚫

Pepper

🍞

Croutons

🥓

Ham

  1. Cut
    • Chestnuts

    Make a cross-shaped cut in the skin of the chestnuts and place them in the air fryer at 200°C for 5 minutes. Remove and peel them while still warm.

  2. Chop
    • Onion
    • Leek
    • Potato

    Chop the onion and leek, and cut the potato into cubes.

  3. Heat
    • Onion
    • Leek
    • Butter

    Heat the butter and olive oil in a pot. Add the onion and leek and sauté for about 8 minutes over medium heat, stirring occasionally.

  4. Add
    • Potato
    • Stock
    • Onion

    Add the chestnuts and potato. Sauté everything for 2 minutes, then pour in the hot stock. Let it cook over low heat for about 30 minutes, until very tender.

  5. Blend
    • Cream
    • Nutmeg
    • Onion

    Blend everything until you get a very smooth cream. For an even finer texture, pass it through a fine strainer. Stir in the cream and nutmeg and let it cook for 2 more minutes, without boiling.

  6. Serve
    • Salt
    • Ham
    • Chestnuts

    Adjust the salt and pepper and serve very hot, topped with some chopped, lightly sautéed chestnuts. Also great with croutons or shavings of ham.

Creamy Chestnut Soup by @almavidalcook.pt

1h5

4 servings

🥜

500 g

Chestnuts

🧅

1

Onion

🥬

1

Leek

🥔

1

Potato

🧈

2 tbsp

Butter

🫒

2 tbsp

Olive oil

🍲

1 l

Stock

🥛

100 ml

Cream

🫙

1 pinch

Nutmeg

🧂

Salt

⚫

Pepper

🍞

Croutons

🥓

Ham

Preparation Steps

  1. Step 1/6

    Make a cross-shaped cut in the skin of the chestnuts and place them in the air fryer at 200°C for 5 minutes. Remove and peel them while still warm.

  2. Step 2/6

    Chop the onion and leek, and cut the potato into cubes.

  3. Step 3/6

    Heat the butter and olive oil in a pot. Add the onion and leek and sauté for about 8 minutes over medium heat, stirring occasionally.

  4. Step 4/6

    Add the chestnuts and potato. Sauté everything for 2 minutes, then pour in the hot stock. Let it cook over low heat for about 30 minutes, until very tender.

  5. Step 5/6

    Blend everything until you get a very smooth cream. For an even finer texture, pass it through a fine strainer. Stir in the cream and nutmeg and let it cook for 2 more minutes, without boiling.

  6. Step 6/6

    Adjust the salt and pepper and serve very hot, topped with some chopped, lightly sautéed chestnuts. Also great with croutons or shavings of ham.

Composition

Ingredients

Types

Nuts, Vegetables, Dairy, Oil, Broth, Spices, Grains, Meat

Ingredients

Chestnuts, Onion, Leek, Potato, Butter, Olive oil, Stock, Cream, Nutmeg, Salt, Pepper, Croutons, Ham

Notes

Chestnuts (chopped), Cream (optional), Salt (to taste), Pepper (to taste), Croutons (optional topping, amount not given), Ham (optional topping, shavings, amount not given)

Allergens

Tree nuts, Milk, Gluten

Dietetics

Dietary regimen

Sugar-Free

Calories

310 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 45g, Fat: 13g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 550mg, Sodium: 520mg, Magnesium: 45mg, Iron: 1.2mg

Vitamins

Vitamin C: 25mg, Vitamin B6: 0.3mg, Folate: 35µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Soup

Occasions

Autumn Comfort Food, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@almavidalcook.pt

Origin

Cuisine

Portuguese

Geographic

Portugal, Europe

Various

Aspect

Texture

Smooth, Creamy, Velvety

Flavors

Earthy, Nutty, Savory, Creamy, Mild Spice (nutmeg)

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,reheat gently without boiling if cream was added), freezer : 2 months (best frozen before adding cream,thaw in the fridge and reheat gently, stirring in fresh cream afterward)