This creamy (no-cream) soup always tastes so special because I only ever make it at Christmas, plus chestnuts are still somewhat exotic for me. They simply weren’t on our family’s radar when growing up in Australia.
I first came across them when I moved to Germany. Roasted chestnuts, oh my! Love at first bite.
This is a minimum effort maximum effect dish. Its few ingredients tell the whole story with no pips ‘n squeaks or complications. No room to go wrong.
I usually cook it a few days before Christmas as it freezes well, plus it makes me believe I’m organised, lol. I’m surprised I haven’t posted the recipe before now on my website (was I keeping it all to myself??!)
My gift to you this Christmas, (and I just spy Merchant’s chestnuts are halfprice @ Tesco’s online. Yessss, double portions this year).
Ingredients
4 peeps (for 6, add another pkt chestnuts and 0.5 litre veg broth)
2-3 tbsp olive oil
1 medium or 2 small red onions, chopped finely
c 8-10 sage leaves, chopped, plus extra whole leaves for garnish
2 garlic cloves, crushed
1 litre vegetable stock
400g vacuum-packed chestnuts, roughly chopped
Method
Heat the oil in a pan over a low heat and sweat the onion until soft and translucent. Add the sage and garlic; gently fry for a minute before pouring in the stock and adding most of the chestnuts – save some for garnish, together with a few extra fried whole sage leaves.
Cook for about 15 minutes, remove from the heat, cool slightly and blend.
That’s it!
Return to the pot and reheat gently when it’s time to serve with a garnish of fried sage leaf and some chopped chestnut. You could also add a dollop of yoghurt for a non-vegan option.