Ingredients
- 10 ½ ounces (300g) carrots, peeled and chopped
- 10 ½ ounces (300g) cooked, peeled chestnuts, roughly chopped
- 1 onion, chopped
- 2 celery stalks, sliced
- 2 sprigs fresh flat-leaf parsley, plus extra chopped leaves for serving, optional
- 2 sprigs fresh thyme
- 1 bay leaf
- ⅛ teaspoon ground ginger
- 4 cups (950ml) chicken stock
- 1 tablespoon extra virgin olive oil
- 1 tablespoon (14g) butter
- ½ cup (120ml) light cream (single cream), optional
- Salt and black pepper, to taste
Equipment
- Large pot with lid
- Chef’s knife
- Cutting board
- Immersion blender or countertop blender suitable for hot liquids
- Measuring Cups and Spoons
- Kitchen scale
- Slotted spoon and ladle
Method
- Heat the olive oil and butter in a large pot over medium heat. Add the carrots, onion and celery. Cook for 4 to 5 minutes, stirring often, until the onion begins to soften.
- Add the parsley sprigs, thyme sprigs, bay leaf, ginger, cooked chestnuts and chicken stock. Bring to a simmer, cover and cook gently for about 20 minutes, or until the carrots are very tender. Stir occasionally and extend the simmering time if needed.
- Remove the bay leaf and herb stalks. Use a slotted spoon to reserve 2 tablespoons of the vegetables and chestnuts for serving.
- Take the pot off the heat and blend the remaining soup until smooth with an immersion blender. If using a countertop blender, follow its instructions for hot liquids, blend in small batches and return the soup to the pot.
- Stir in the cream, if using. Warm gently, stirring, until hot; avoid a hard boil after adding cream. If needed, loosen with a little water. Taste and season with salt and black pepper.
- Ladle into 4 bowls. Divide the reserved vegetables and chestnuts among them and scatter with the extra chopped parsley, if using.
Notes
- The chestnut weight is for cooked, peeled chestnuts. Fresh chestnuts need separate cooking and peeling time before you start this recipe.
- The 45-minute total is an estimate for prepared chestnuts. I use the tenderness of the carrots to judge when the soup is ready to blend.
- For a no-cream soup, omit the cream.
- For a vegan soup, use vegetable stock, replace the butter with 1 tablespoon of olive oil and omit the cream.
- Refrigerate leftovers promptly in shallow containers and use within 3 to 4 days. Reheat to 165°F (74°C) throughout. Freeze before adding cream for the best texture.