Once upon a chilly autumn evening, the air filled with the gentle crackle of roasting chestnuts, and the world outside turned golden and quiet.
In a cozy kitchen, a pot began to hum softly, the scent of caramelized onions, earthy chestnuts, and a touch of thyme weaving together like a lullaby.
This creamy chestnut soup isn’t just a dish; it’s a warm embrace in a bowl, the taste of home, calm, and comfort after a long day.
Each spoonful tells a story of patience and care, reminding us that sometimes, the simplest ingredients can create the most magical moments.
Ingredients
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300 g boiled and peeled chestnuts
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1 tbsp butter
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1 tbsp olive oil
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1 medium onion, chopped
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1 garlic clove, minced
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1 small leek (optional), finely sliced
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1 sprig fresh thyme or ½ tsp dried thyme
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3 cups vegetable or chicken stock
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½ cup heavy cream (or milk)
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Salt & freshly ground black pepper
Instructions
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In a pot, heat butter and olive oil together. Add chopped onion and garlic, and sauté until soft and fragrant.
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Add the leek and chopped chestnuts, cook for a few more minutes.
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Pour in the stock and add thyme, then bring to a boil.
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Reduce the heat and simmer for about 20 minutes.
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Blend the soup until smooth using a hand blender.
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Stir in cream, season with salt and pepper, and heat gently for a few minutes.
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Serve warm, topped with a few whole roasted chestnuts, a drizzle of olive oil, and some fresh thyme leaves.
