Buy more chestnuts than you think you’ll need. Fresh chestnuts are very perishable, and I always end up with at least a few that have gone moldy inside. Others just never come out of their shells, so leave yourself some wiggle room. And when you’re at the store, try to pick nuts that still feel completely firm – any mushiness may be a sign that they’ve begun to mold.
And now for the soup! If you can get your hands on some fresh chestnuts, please do try this – in my mind, it’s one of the ultimate seasonal treats.
Roasted Chestnut and Potato Soup with Goat Cheese
Serves 2-3.
- 20 chestnuts, roasted and peeled
- 1 TBS butter
- 1 small leek, trimmed, washed, and sliced into thin rounds
- 1 small onion, peeled and finely diced
- 2 small russet potatoes, peeled and roughly chopped
- 4 c. chicken stock
- 1 tsp fresh thyme leaves
- 1 c. skim milk
- 2 oz. fresh goat cheese, crumbled
- salt and pepper to taste
- Heat the butter in a medium saucepan over low heat. Add the leek and the onion and saute until soft and translucent, about 5 minutes. Add potato and saute for another 5 minutes. Add stock, thyme leaves, and roasted chestnuts, and bring to a boil.
- Lower the heat, cover the pot, and simmer for 20-30 minutes, until potatoes and chestnuts are tender. Carefully ladle hot soup into a blender (or use an immersion blender) and blend into a smooth puree. Add the cup of milk and blend to combine. Season to taste with salt and pepper, and ladle into bowls. Top each bowl with some of the crumbled goat cheese. Serve hot.
Dining and Cooking