Portuguese chestnut soup

This Portuguese Chestnut Soup has the cozy flavors of Mediterranean cooking. It takes simple chestnuts and turns them into a creamy soup that feels hearty. Fresh herbs and olive oil bring out the natural sweetness of the chestnuts and veggies.

People often make this soup in the fall or for special occasions. It’s all about making simple ingredients shine.

Pair it with some crusty bread or olive tapenade for a real taste of the Mediterranean.

Ingredients:

• 1 ½ pounds fresh chestnuts (or use vacuum-packed roasted chestnuts)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 1 celery stalk, diced
• 1 medium potato, peeled and cubed
• 6 cups water
• 1 bay leaf
• ½ teaspoon dried thyme
• 1 cup heavy cream (or use unsweetened almond milk for a lighter option)
• Salt and pepper, to taste
• Fresh parsley or thyme, for garnish

Instructions:

1. If using fresh chestnuts, score an X on one side with a knife.
2. Roast them at 400°F for 20-25 minutes until the shells open up.
3. Let them cool a bit, then take off the shells and skins.
4. If using pre-cooked chestnuts, skip this step.
5. Heat olive oil in a big pot on medium heat.
6. Add in the onion and garlic.
7. Cook until soft, about 3-4 minutes.
8. Then stir in the carrots, celery, and potato for another 5 minutes.
9. Add the chestnuts, water, bay leaf, and thyme to the pot.
10. Boil it, then lower the heat and simmer with the lid on for 30 minutes.
11. This will mix all the flavors and soften the veggies.
12. Take out the bay leaf and blend the soup with an immersion blender until creamy.
13. If you want some chunks, only blend half of it. If it’s too thick, add a bit more water.
14. If you want, stir in cream and then season with salt and pepper.
15. Serve in bowls with a drizzle of olive oil and sprinkle fresh herbs on top.
16. Enjoy right away!