A warming Soup with Chestnuts, Cinnamon and Thyme
by meike peters
For this soup I appreciate the convenience of vacuum packed peeled chestnuts – even though I love the romantic, wintery atmosphere when you bake them in the oven and they fill the air with the smell of their burned peel. I need quite a few nuts for my recipe and with so many to peel, the thought of burnt fingers puts me off. I want a soup without major frustration and injury, so I bought them pre-cooked and peeled. This is a quick soup, relaxed cooking and I didn’t want to change that.
I had a velvety soup in mind, smooth and a bit sweet, enhanced with some cinnamon and thyme. I wasn’t sure if the chestnuts would be too overpowering so I added a few cooked potatoes. When you have a nice broth on hand, the preparation only takes a few minutes. All you need to do is fry an onion in a little oil, add the chestnuts, potatoes, cinnamon and thyme and heat everything together with the broth, some cream, salt and pepper. When you have everything together, mix it in a blender.
As a main for 2 I used 250g / 9 ounces chestnuts, 3 medium sized cooked potatoes (cut into cubes), 1 large onion (chopped and fried in olive oil), 600ml of broth, 1 tablespoon of heavy cream, seasoned with 1/2 a teaspoon of cinnamon plus salt and black pepper to taste. Fill into bowls and if you like sprinkle with chestnut crumbles, cinnamon and thyme.
Just to be sure: its 1/2 a teaspoon each of cinnamon, salt and pepper? 🙂 Thanks for so many great recipes!
Hi Carla, thank you, I’m happy you like the recipes 🙂
I’m sorry, I will change that, it’s 1/2 a teaspoon of cinnamon plus salt and pepper to taste.
Meike
I love the flavor of chestnuts but HATE the peeling process. So I’m definitely loving that this is made with the precooked ones. Such a hearty winter-perfect soup!
I agree, with so many chestnuts it’s much more convenient, it’s a quick treat!
This sounds lovely! So rich and creamy and filled with lovely wintery flavours.
Thanks Kathryn! I love velvety soups in the winter season.