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Vegan version: Swap out the Parmesan for a plant-based hard cheese and use coconut cream or oat cream instead of dairy.
Herb-infused: Add a sprig of rosemary or thyme while simmering and remove before blending for extra aroma.
Spiced version: Add a pinch of nutmeg or cayenne pepper for a warm, spicy note.
Mushroom twist: Add sautéed mushrooms to the base for extra umami and earthiness.
FAQ:
Q: Can I use raw chestnuts instead of cooked?
A: Yes, but they must be peeled and cooked before adding to the soup. This can be time-consuming, so vacuum-packed cooked chestnuts are a convenient alternative.
Q: Can I use milk instead of cream?
A: You can, but the soup will be less rich. Whole milk is the best substitute if you're trying to reduce the fat content.
Q: What can I use instead of hazelnuts?
A: Walnuts, almonds, or pecans can also work, but hazelnuts offer a distinct flavor that pairs particularly well with chestnuts and Parmesan.
Q: Is this soup gluten-free?
A: Yes, it is naturally gluten-free—just make sure your broth and cheese are certified gluten-free if you have dietary restrictions.
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