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Introduction:
When crisp air meets golden leaves, it’s time to bring rich, warm flavors to the table. This Cream of Chestnuts with Parmesan and Hazelnuts is a luxurious yet comforting soup that perfectly embodies the essence of fall. Earthy chestnuts blend with the nutty crunch of toasted hazelnuts and the savory umami of aged Parmesan, resulting in a silky-smooth dish that’s as elegant as it is satisfying. Whether served as a starter at a dinner party or enjoyed solo on a chilly evening, this soup brings depth and warmth with every spoonful.
Ingredients:
2 tablespoons olive oil or unsalted butter
1 small onion, finely chopped
1 clove garlic, minced
400g (approx. 2 ½ cups) cooked, peeled chestnuts (vacuum-packed or canned)
750 ml (3 cups) vegetable or chicken broth
100 ml (½ cup) heavy cream
50g (½ cup) grated Parmesan cheese
30g (¼ cup) toasted hazelnuts, roughly chopped
Salt and black pepper to taste
Optional garnish: extra Parmesan shavings, a drizzle of hazelnut oil, or fresh thyme
Directions:
Sauté aromatics:
In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until fragrant.
Add chestnuts and broth:
Stir in the chestnuts and pour in the broth. Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes, allowing the chestnuts to soften further and absorb the broth’s flavors.
Blend to perfection:
Use an immersion blender directly in the pot (or transfer in batches to a regular blender) and blend until the soup is velvety smooth. If it’s too thick, add a bit more broth or water.
Finish with cream and Parmesan:
Return the soup to low heat and stir in the heavy cream and grated Parmesan. Stir until the cheese is melted and fully incorporated. Season with salt and freshly ground black pepper to taste.
Serve and garnish:
Ladle the hot soup into bowls, top with chopped toasted hazelnuts, and garnish as desired with Parmesan shavings or a drizzle of hazelnut oil.
Serving and Storage Tips:
Serving suggestion: Pair this soup with crusty sourdough bread or a light arugula salad with balsamic glaze to balance the richness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently over medium-low heat. If the soup thickens in the fridge, add a splash of broth or water when reheating to restore the desired consistency.
Freezing: This soup freezes well for up to 2 months. Avoid adding the cream and Parmesan before freezing—stir them in after reheating for the best texture.
Variations:
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