The good thing about Winter is that you can enjoy a warm bowl of soup, chilling on the sofa with a blanket. I love soups and I'm always curious to try new recipes, which is easy enough since there exists endless different ways to arrange vegetables with other unexpected ingredients.
What about chestnuts and sage leaves, all together in a refined and tasty soup? I whipped it up lately for my boyfriend after a trip to the US and he totally fell in love with the recipe. And so did I! It smells and tastes amazingly good, while the texture is really smooth.
This chestnut and sage soup really looks like the kind of soup you serve for great occasions as a starter and served in small bowls. But you can also enjoy it in your everyday meals as a main dish with a slice of fresh surdough bread and some cheese. The French way to enjoy soups!
Ingredients (Serve 4):
- 400g cooked and peeled chestnuts
- 3 tbsp olive oil
- 1 tbsp butter
- 1 yellow onion, chopped
- 6 sage leaves, roughly chopped
- 1 small garlic, finely chopped
- 3/4 – 1/2 cup cream
- 1 pinch of sea salt
- Freshly ground pepper
- 1 bouillon cube
- 1 liter water for the broth
1. Warm up 1 tbsp olive oil with butter in a saucepan at medium-low heat. Chop the onion and stir-fry until it becomes soft and translucid. Add the sage leaves and garlic and fry for one minute.
2. Dissolve the bouillon cube in one liter of water and add to the saucepan. Add the chestnuts (set aside some of them for serving). Season with salt and pepper, increase the heat and let simmer for 15 minutes, stirring regularly.
3. Mix the soup, then put it back in the saucepan. Add some cream and adjust seasoning if needed. Allow the soup to get hot but not boiling.
4. In the meantime, slice the remaining chestnuts. Warm up the rest of the olive oil in a small pan and fry them.
5. Serve the soup in small bowls and sprinkle the remaining chestnuts. Drizzle some olive oil to decorate.