Chestnut-And-Lentil Soup
Submitted by lpena
Chestnut and lentil soup: roasted chestnuts and green lentils simmered with carrot, celery, and garlic. Half pureed for body, half left whole for texture. Vegan autumn comfort.
YIELD
6 servingsPREP
10 minCOOK
55 minREADY
1 hrsChestnuts and green lentils are a combination you do not see nearly enough of, which is a shame because they are natural partners. The chestnuts bring a sweet, starchy bass note and green lentils layer on earthy, peppery depth. Together they build a soup that drinks like something you would get at a rustic Italian trattoria on a cold November evening.
The technique for the chestnuts is worth learning. Score an X on the rounded side of each shell (this lets steam escape so they do not explode) and roast at 350°F (175°C) for about 20 minutes until the scored skin curls back. Peel while still warm; cold chestnuts fight you. The half-puree trick at the end is the real stroke of genius. Blending half the soup smooth while leaving the rest chunky gives you body and texture in every spoonful without having to add cream or thickeners.
Kitchen Tips
- Use jarred or vacuum-packed cooked chestnuts if fresh ones are a hassle. Skip the roast and just dice them into the soup.
- Skim the foam that forms when the lentils first boil; it is bitter and muddies the broth.
- Green or French (lentilles du Puy) lentils hold their shape; red lentils would dissolve entirely and change the texture.
- A splash of good olive oil or a squeeze of lemon at the table brightens the finished soup.
Variations
- Add a diced smoked ham hock or two strips of diced pancetta for a non-vegan version.
- Stir in a handful of chopped kale or chard in the last 5 minutes for color and greens.
- Finish with a drizzle of truffle oil and a sprinkle of grated Parmesan for an elegant dinner-party version.
Ingredients
Directions
PREHEAT OVEN TO 350℉ (180℃).
Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them.
Place chestnuts on baking sheet.
Bake until skins have opened and meat is tender, about 20 minutes.
When cool enough to handle, peel and dice them into small pieces.
Set aside.
Rinse lentils and combine them in soup pot with the water.
Bring to boil.
Cook a few minutes at gentle boil, removing foam that forms on surface.
Add carrot, celery, onion, garlic, bay leaf, salt and parsley.
Lower heat and simmer until lentils are tender, about 35 When done, remove parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary. Purée half the lentils until smooth, then recombine them with the rest.
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