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1
Prepare the Chestnuts and Vegetables
15 Mins
Oven 200°C (400°F) if roasting fresh chestnuts; no heat needed for vacuum-packed chestnuts
If using fresh chestnuts, score an X on the flat side of each one, roast in a single layer at 200°C (400°F) for 15 minutes until the shells curl back, then peel off shells and papery skins while warm. If using vacuum-packed roasted chestnuts, simply open the pack. Meanwhile peel and cube the potato, dice the carrot, celery and onion, and mince the garlic.
Wear a clean kitchen towel or gloves to peel hot chestnuts — they hold their heat longer than you expect.
Done when: Chestnuts are fully peeled, with no bitter brown skin left clinging to them.
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2
Soften the Onion, Carrot and Celery
8 Mins
Medium heat, about 150°C (300°F)
Warm the olive oil in a large pot over medium heat. Add the onion, carrot and celery with a pinch of salt and cook, stirring often, for about 8 minutes until the onion turns soft and translucent and the carrot edges begin to soften. Stir in the garlic and cook for 1 more minute until fragrant.
Do not let the vegetables brown — colour here would muddy the soup's pale, creamy look.
Done when: Onion is soft and see-through; garlic smells fragrant, not sharp.
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3
Simmer the Soup
25 Mins
Low heat, a gentle simmer at about 95°C (200°F)
Add the chestnuts, potato, bay leaf and thyme to the pot, pour in the 1000 ml of vegetable stock, and bring to a gentle boil. Reduce the heat, cover, and simmer at about 95°C (200°F) for 25 minutes until the potato falls apart when pressed with a spoon and the chestnuts are completely tender.
Keep the simmer gentle — a hard boil breaks the chestnuts into grit instead of letting them soften evenly.
Done when: Potato crushes easily and a chestnut squashes flat between finger and thumb.
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4
Blend Until Silky
5 Mins
Soup at about 85°C (185°F) — let it cool a few minutes before blending
Remove and discard the bay leaf. Take the pot off the heat and let the soup cool for a few minutes, then blend with a stick blender straight in the pot (or in batches in a jug blender, filling it only halfway) until completely smooth and silky. If the soup is thicker than you like, stir in a splash of hot water or stock.
Blend a full minute longer than you think you need — chestnuts hide tiny lumps that only a long blend smooths out.
Done when: The soup coats the back of a spoon in an even, velvety layer with no visible flecks.
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5
Season, Garnish and Serve
5 Mins
Serving temperature about 70°C (158°F)
Return the soup to low heat, season with the salt and black pepper, and taste — chestnuts vary in sweetness, so adjust the salt until the nutty flavour wakes up. Ladle into warm bowls, scatter the reserved chopped chestnuts and snipped chives over each serving, and finish with a thin drizzle of olive oil.
Warm the bowls with hot water first — a creamy soup cools fast in a cold bowl.
Done when: Soup is steaming, seasoned, and garnished; the first spoonful tastes nutty, smooth and well salted.
auto_awesome Finishing Touches & Plating
Serve the soup steaming hot with the chopped chestnuts and chives on top and a thread of olive oil. It thickens as it sits, so keep a little hot stock nearby to loosen leftovers.
Portugal
50m
