Chestnut Soup & Chili Cinnamon Croutons
November 7, 2024 by Kimberly
Cozy up with this creamy chestnut soup, bursting with earthy sweetness and a hint of spice. Perfect for chilly days, it’s like a warm hug in a bowl. Pure comfort.
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TOTAL TIME
35 min
SERVES
4 portions
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
When the chill of fall hits, there’s nothing like a rich, velvety chestnut soup to warm things up. This soup blends the earthy sweetness of roasted chestnuts with a creamy texture that feels luxurious but easy. And, just to give it that something extra, a sprinkle of chili-cinnamon croutons adds a spicy, toasty crunch that makes every spoonful a delight. It’s like wrapping up in your favorite blanket – just with a bit more flavor and spice!
This soup is best served in a cozy bowl, topped generously with chili-cinnamon croutons that bring a mix of heat and warm spice to the creamy chestnut base. A little drizzle of olive oil or try adding a drizzle of this leeks oil as a topping or add a sprinkle of fresh herbs like thyme or parsley can also add a fresh contrast to the roasted, nutty flavors. Pair it with a simple salad or even a slice of rustic bread on the side for a full, comforting meal that feels like it’s made for sharing.
Just store any cooled soup in an airtight container in the fridge for up to 3 days. For best results, keep the croutons separate so they stay crunchy. Reheat the soup gently on the stove and add the croutons just before serving!
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Chestnut Soup & Chili Cinnamon Croutons
- Total Time: 35 min
- Yield: 4 to 6
Description
Recommended Equipment
- sharp knife
- cutting board
- medium pot
- immersion blender
- pan
Ingredients
- 400 grams vacuum-packed chestnuts
- 1 shallot
- 1 tbsp olive oil
- 600 milliliters beef stock
- 200 milliliters heavy cream
- fresh thyme
- nutmeg, salt & pepper to taste
- 2 slices white toast bread
- 1 tbsp butter
- 1/2 tsp cinnamon
- 1/2 tsp chili flakes
- pinch of salt
Instructions
- Peel and dice the onion. Roughly chop the pre-cooked chestnuts and set both aside.
- Heat a medium pot over medium heat with a bit of olive oil, then sauté the onions until translucent. Next, add the chestnuts and let them cook for 3-4 minutes.
- Add the beef broth and cream to the pot, bring to a boil, then cover and let it simmer on low heat for about 20-30 minutes, until the chestnuts are soft.
- While the soup is cooking, heat a large pan over medium heat and melt the butter. Meanwhile, cut the toast into cubes. Add cinnamon, dried chili flakes and salt to the butter, stirring well. Add the toast cubes and toss so they’re evenly coated in the spiced butter. Cook for a few minutes until the cubes are crispy. Set aside.
- Add thyme to the soup and blend everything with an immersion blender until smooth. Season the soup with salt, pepper, nutmeg, and more thyme if needed.
- Ladle the soup into bowls, garnish with cream and leek oil, and top with the toasted croutons. Optionally, sprinkle with a bit more ground pepper and enjoy!
- Passive Time: 15 min
- Cook Time: 20 min
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