Creamy Chestnut Soup | Recipe
Creamy Chestnut Soup with Mushroom Croutons & Fried Sage Leaves
Although I’ve been living here in Hamburg for a couple of years now, I find that I rarely cook German recipes.
German cuisine, much like British, gets a pretty bad rap. And that’s a real shame, because there is a tantalising selection of traditional German dishes just itching to be discovered: Labskaus, Spätzle, Veal Schnitzel, and, of course, Sauerkraut, whose health benefits are equal to that of the popular Kimchi, are better known German foods, and are as tasty as any of the more popular cuisines.
Chestnuts are also included in traditional German cooking. Often foraged during the cooler months, these versatile brown gems – which were introduced into Germany by the Romans along with grapes and asparagus – are an integral part of traditional German home cooking, Hausmanskost. Roasted as a snack in winter, served with Brussels sprouts or braised red cabbage, made into jams, ground into flour for baking (try my Chestnut flour Walnut bread) and, added to stews and soups.
This is my interpretation of the traditional German chestnut soup. It’s comforting and incredibly simple to make. Use vegetable broth instead of chicken, and you will create an equally delicious vegetarian version. Guten Appetit!
You Will Need
1 Can Chestnuts Drained – 280g or there about
1 Celery Stick – Chopped
1 Shallot – Chopped
2 Portobello Mushrooms – Chopped, half for the soup, half for croutons
2 Cloves Garlic Crushed – 1 for soup, 1 for croutons
12 Sage Leaves – 4 Chopped for the Soup, the remainder left whole for frying
300ml Chicken or Vegetable Broth
1 tsp – Celery Salt
1/2 tsp – Freshly Ground Black Pepper
1 tsp – Ground Nutmeg, plus extra for garnish
100ml Cooking Cream
Heat a large heavy based pan over a med-high heat, then add a generous glug of olive oil. Add the chopped shallot, celery and 1 crushed clove of garlic to the pan, cook until softened but not browned. Add half of the chopped mushrooms and cook for a few minutes more before adding the chopped sage leaves, nutmeg, celery salt and pepper. Add the chestnuts and combine them with the other ingredients and cook for a few minutes more. Next add the broth, bring to a gentle simmer and cook for 15-20 minutes to allow all of the flavours to infuse. Remove from the heat, stir in the cream and set aside to cool for a minute or two, before blending thoroughly with a stick blender.
Put 3-4 tablespoons of olive oil into a heated frying pan, add the remainder of the garlic and mushrooms, and fry over a highish heat until the mushrooms are dark golden brown and slightly crispy. Set aside.
Pop a clean pan over a high heat, add a generous amount of olive oil, when the oil is hot fry the sage leaves. This will only take a minute or two.
Ladle the soup into four individual bowls, and carefully spoon on the mushroom croutons. Serve with the fried sage leaves and a generous sprinkling of nutmeg.