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