Soupe de Châtaignes

Ingredients

• 1 pound chestnuts
• 1 medium onion
• 4 cups vegetable broth
• 1 cup coconut cream
• 6 leaves fresh sage leaves
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pinch nutmeg

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Score the chestnuts with a sharp knife and place them on a baking sheet. Roast in the oven for 20-25 minutes until the shells open and the nuts are tender.

3. 3

   While the chestnuts are roasting, finely chop the onion and garlic.

4. 4

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté for 5-7 minutes until the onion is translucent.

5. 5

   Once roasted, remove the chestnuts from the oven, let them cool slightly, then peel the shells and skins off.

6. 6

   Add the peeled chestnuts to the pot with the sautéed onion and garlic. Stir in the vegetable broth and sage leaves. Bring to a boil, then reduce heat and simmer for 15 minutes.

7. 7

   Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches. If using a blender, be careful with hot liquids.

8. 8

   Stir in the coconut cream, salt, black pepper, and a pinch of nutmeg. Heat through on low for 5 minutes, stirring occasionally.

9. 9

   Serve hot, garnished with additional sage leaves if desired.