With its earthy flavors and strong herbal aroma, this chestnut soup with sage makes the most delicious starter to a subtle meal. It’s also delicious served as a unique dish for a busy weekday night, alongside with a slice of bread.
Don’t you love these cozy winter nights, chilling on the sofa with a warm bowl of soup? I’ve always been huge on soups and they count among my favorite winter things. They’re warm, filling, and packed with veggies and other good-for-you ingredients. Really, what’s not to love about soup?
Taking inspiration from a Swedish cookbook I acquired years ago, I created this chestnut soup flavored with sage. The refreshing aromas brought by the sage balance the sweet, buttery chestnuts in a unique combination of flavors, making this dish subtle and elegant. If you’re looking to impress your guests for the holidays or just want to warm up to a comforting soup for dinner, this dish is sure to please you!
Ingredients for chestnut soup
Despite its apparent originality, this chestnut soup is way easier than it seems, and prepared with just a bunch of ingredients put together in a pot:
- Whole roasted chestnuts. For a quicker version, I used canned chestnuts rather than freshly roasted chestnut, and I recommend you do the same.
- Yellow onion. You could replace them with 2 to 3 medium shallots for a delicate and sweet flavor with a hint of sharpness.
- Sage leaves. Make sure you use them fresh, and chop them before adding to the pot.
- Garlic. It adds stronger flavors and enhance the seasoning.
- Heavy cream. You can adjust the quantity as you need, depending on how creamy you like your soup.
How to make a chestnut soup?
- Sauté yellow onion or shallots in a pot with some olive oil.
- Add garlic, chopped sage leaves, and sauté for one more minute.
- Cover with vegetable broth, and add the roasted chestnuts.*
- Cook for about 15 minutes, then mix it all!
* If you want to prepare this dish with fresh chestnuts, make sure you roast them following a technique of your choice, before adding them to the pot.
Pairing chestnut with sage: the perfect combo!
Whenever you have a heavy dish featuring rich ingredients such as chestnut, the use of herbs can be of great help to balance the flavors and bring a subtle refreshing touch.
Sage actually works a wonder with chestnuts. Its pronounced herbal flavor with hints of mint, eucalyptus, and lemon works a wonder in heavier dishes with rich ingredients that can hold their own against such a bold flavor. The result is surprising: earthy yet refreshing, comforting yet subtle.
Can I make it vegan?
Sure you can! The only ingredient that is not vegan in the recipe is the cream. I don’t recommend you skip it as it thickens the soup’s density while lending a rich, milky flavor. However, for a vegan version, you can replace with soy cream or with a splash of almond milk. Another option consists in adding one Tablespoon of cashew butter directly to the soup!
More comforting winter soups to try:
- Parsnip Apple Soup with Toasted Hazelnuts
- Chestnut, Pumpkin and Red Lentil Soup
- Best Ever Ginger Lime Carrot Soup
- Parsnip Soup with Savory Granola
Other recipes using chestnuts…
- Chestnut Casserole with Allspice Butternut Squash Puree
- Easy No-Bake Chestnut Trifles
- Decadent Chocolate Chestnut Fondant
Lastly, if you make these Chestnut Soup with Sage, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
With its earthy flavors and strong herbal aroma, this chestnut soup with sage makes the most delicious starter to a subtle meal.
- 2 Tablespoons extra virgin olive oil, divided
- 1 yellow onion, chopped
- 6 sage leaves, chopped (+ extra for serving)
- 1 garlic clove, minced
- 3 cups (75 cl) water + 1 vegetable stock cube*
- 2 ⅔ cups (400g) canned chestnuts, cooked and peeled
- 1 Tablespoon (15g) unsalted butter
- Salt and freshly ground pepper
- ¾ – ½ cup (180–240 ml) heavy cream**
- Heat 1 Tablespoon olive oil in a large pot over medium-low heat. Add the onions and sauté until soft and translucid. Add the sage leaves, garlic and sauté for one minute.
- Add the chestnuts to the pot, keeping a few of them aside for serving, and cover with vegetable stock. Season with salt and pepper, and bring to a boil. Then lower the heat and simmer for 15 minutes, stirring regularly.
- Mix the soup with a hand blender until smooth, then put it back to the pot.
- Pour in the cream** and heat on medium-low heat until soup is hot but not boiling, adjusting seasoning as needed.
- In a small sauté pan, melt butter with the remaining olive oil. Dice the remaining chestnuts, add them to the pan, and sauté for a couple of minutes.
- Serve the soup in small bowls, top with sautéed chestnuts, and add a few sage leaves to decorate. Enjoy!
* The vegetable stock cube and water can be replaced with approx. 3 cups vegetable broth.
** Adjust the quantity of liquid depending on how creamy you like your soup.
Keywords: Chestnut soup with sage