Imagine a soup that wraps you in warmth like a soft blanket on a crisp autumn day - this French Chestnut and Sage Soup is exactly that magical culinary experience! Originating from the rustic kitchens of France, this velvety, creamy soup transforms humble chestnuts into a luxurious dish that will transport your taste buds to the charming countryside. With its rich, nutty flavor and aromatic sage undertones, this recipe is not just a meal, but a sensory adventure that promises to elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 300g chestnuts (cooked)
- 1 onion
- 2 cloves garlic
- 1 liter vegetable stock
- 4 fresh sage leaves
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare the chestnuts by peeling and roughly chopping them if they are not already processed. If using fresh chestnuts, roast and peel them beforehand.
- Finely dice the onion and mince the garlic cloves. Chop the fresh sage leaves into thin strips.
- Heat a generous drizzle of olive oil in a large soup pot over medium heat. Add the diced onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to let it brown or burn.
- Introduce the chopped chestnuts to the pot and stir to combine with the onions and garlic. Cook for 2-3 minutes to allow the chestnuts to warm through and absorb the flavors.
- Pour the vegetable stock into the pot, ensuring all ingredients are covered. Bring the mixture to a gentle simmer.
- Add the chopped sage leaves, salt, and pepper. Stir to distribute the seasonings evenly.
- Reduce heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld and the chestnuts to soften completely.
- Use an immersion blender or transfer the soup to a standard blender to puree until smooth and creamy. If using a standard blender, work in batches and be cautious of hot liquid.
- Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin it with a little additional vegetable stock.
- Serve hot, optionally garnished with a few whole sage leaves or a drizzle of olive oil. Pair with crusty bread for a complete meal.
Tips
- Chestnut Selection: Use pre-cooked chestnuts for convenience, or if using fresh, ensure proper roasting and peeling to enhance their natural sweetness.
- Blending Technique: When pureeing, blend in batches and be cautious with hot liquids. An immersion blender works best to achieve a smooth, creamy consistency without splashing.
- Flavor Enhancement: Toast sage leaves briefly in olive oil before adding to intensify their aromatic qualities and add depth to the soup.
- Texture Control: If the soup becomes too thick, gradually add more vegetable stock to achieve your desired consistency.
- Garnish Creatively: Consider topping with toasted chestnut pieces, a swirl of cream, or crispy sage leaves for added texture and visual appeal.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance for deeper, more developed flavors.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
