You basically simmer everything together, blend, and then add cream at the end…with some buttery mushrooms for garnish. This would be so fantastic! Serve with rye bread but you can also use other gluten-free alternatives. It’s powerful enough for nut butters – home made hazelnut and almond butter is to die for! Thanks for the inspiration. Roast the chestnuts, X side up, for 20 minutes. Serve in hot bowls, zigzag some cream over the top and sprinkle with parsley Learn how your comment data is processed. Hi Phillipa many thanks for sharing I wish you the very best of luck and I hope you enjoy this lovely chestnut soup , It’d be my helper for creamy soups (my fav own soup is a dahl with chickpeas and pumpkin – gluten and lactose free), souces and pate. If you purchase more chestnuts that intended, then you can always have roasted chestnuts on the side! Just the other day, I‘ve made a tangy watercress soup using my blender to get a vitamin boost for the cold weather. And I completely agree…this would be great all winter long! Thanks for sharing Jennie. Add the butter and let melt. You can also try making a delicious broccoli and stilton soup. 2. ooo, sounds great with sage. Continue for around 10 minutes or until the carrots are cooked. I bet the chanterelles were beautiful. Add the chicken stock and fresh thyme. Share a photo and tag us — we can't wait to see what you've made! However, I also think that pumpkin seeds could work very well. However, if you yearn for creamy notes, then definitely go for the Jerusalem artichoke soup. Score the chestnuts by using a small, sharp knife to cut an X onto the round side of each chestnut. Could you use other nuts as well, or add garlic? Preheat the oven to 450°F. It looks gorgeous! Fry the onions in butter and oil in a large saucepan until they have softened. Hi Sophie, well if you use other nuts, you’ll need lots more heavy or double cream to get that consistency right. Ladle the soup into bowls. Drizzle them with a generous amount of olive oil to coat them well. 5. The stock cubes have a lot of additives and it surely doesn’t taste as good as the real thing. The blade is an asymmetric stainless steel blade, which blends at four different angles. Never thought of this combo. All photos found on Greedy Gourmet are available for licensing. Remove the cover and continue to simmer for 5 more minutes. You can also make a ‘raw’ soup, a very healthy alternative. Check out these divine recipes. Toss the chestnuts until fully incorporated. Meanwhile heat a large sauté pan over medium-high heat. This chestnut soup is creamy, rich, and the perfect thing to eat by the fire on a chilly night. Sorry, your blog cannot share posts by email. Then I would buy a load of fruit & experiment with those too!. Such an amazing prize. This is amazing thank you so much , I’d certainly use it to make some pasta sauce, dips and I’ve never made my own soup but if i had this I could certainly give it a try. You can dress it up, with chopped green onions and crème fraîche, I’ve done here, and talk it up as I’m doing now. Remember, chestnuts are creamy themselves when cooked or roasted. Add the butter and bring to a sizzle. . But still good! Makes me so happy to hear, Bruce! I think I’ll be making this soup again over the weekend, maybe alongside this frisee salad for the perfect lunch! Garnish with fresh thyme leaves and freshly cracked black pepper. Heat a large, heavy-bottom pot over medium heat. 7th December 2017 - By Michelle MinnaarThis post may contain affiliate links. I ‘ve never tried making almond milk before… must be difficult! This chestnut soup is hearty and perfect for the Christmas holidays. Another offbeat soup you can try is cauliflower and potato soup, which is also perfectly smooth. I would make our usual creamy stilton and potato soup for Christmas day starter. And I don’t know about you guys, but I am in full swing with all things festive. This would be lovely to make some yummy delicious vegetable soup , What a fabulous helping hand in the kitchen this would be I do love to make my own sauces, soups, purees, pastes and dips, although it can be very time consuming with just a hand blender. Lower the heat to 425°F and continue to roast for 10 more minutes. Well, being the overly nostalgic, history lovin', crazy cook that I am, what was I to do but to search the internet the minute we got home and make it?! Stir in the cream. I think the first thing i would probably make with the help of this lovely prize would be the dishes i have in mind for a dinner party that i am planning to hold for my Husbands 54th birthday in February.