Fall is here and certain flavors are starting to be used in everything from coffee to dish soap. Yes, I am speaking about the omnipresent Pumpkin Spice. It is everywhere.
But it is not here. Nope. Not happening on this blog.
But I know Fall is about so many other flavors.
Like chestnuts.
I love chestnuts. When I lived in NYC and the chestnut roasters would set up on the street corner, the smell would entice me like no other. Except the smell of those sugared cashews and almonds, which would bring me to my knees. But, I digress.
Chestnuts are available now already steamed and peeled, packed in jars and vacuum sealed bags. It could not be easier to use chestnuts in your everyday life, not just for that Thanksgiving stuffing. I buy them all the time, but you haven’t seen a lot of recipes using chestnuts because I tend to eat them straight out of the container. By the time I come up with a recipe to try, I have already eaten them all! sigh. . .
Chestnuts are generally a seasonal item. but if you buy the jarred or vacuum sealed bags they will last for many months. Stock up when you see them. That way, when you want to make this soup in the Spring, you are ready!
Spiced Chestnut Soup
Ingredients
- 3 tablespoons butter
- 1 small onion, chopped
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 13 ounces steamed and peeled chestnuts roughly chopped
- 4 cups chicken stock preferably homemade or low sodium
- 2 cups water
Instructions
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In a soup pot over low heat, melt the butter.
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Add the onion, salt, thyme, paprika, ginger, cinnamon and allspice. Cook 4-5 minutes, stirring occasionally, until the onion has softened.
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Add the chestnuts, stirring to coat them with the spice mixture.
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Add the stock and water, raise the heat to high.
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Bring to a boil, then reduce to a simmer.
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Simmer the soup for 30 minutes.
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Using an immersion blender, puree the soup until smooth. If you do not have an immersion blender, carefully transfer the hot soup to a blender or food processor, and puree until smooth.
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Adjust the seasoning as needed and serve immediately.
Clyde Johnson says
Thanks for this recipe! I was wondering what to do with the rest of the can of pureed chestnuts I bought to make Nesselrode pudding this Christmas.
Betsy says
Just found your blog looking for persimmon recipes, and your recipes look fantastic! This recipe may need to be on my Christmas Day table. Thank you!!!
Lovely recipe. Spiced Chestnut Soup, looks delicious