Chestnut Broth with Soft Spices
Submitted by jaspence
Velvety pureed chestnut soup kissed with cinnamon, nutmeg, and mace. This warming vegetarian broth comes together in 35 minutes with a silky milk finish and bright lemon squeeze.
YIELD
2 servingsPREP
10 minCOOK
25 minREADY
35 minClose your eyes and imagine the scent of warm spices drifting through the kitchen on a grey autumn afternoon. That’s exactly what this soup delivers.
Carrots, leek, and celery get a quick sauté before meeting a fragrant quartet of cinnamon, nutmeg, coriander, and mace. Chestnuts join the party, simmering until they practically melt into the broth.
A splash of milk rounds everything out into velvety smoothness, and a hit of lemon juice at the end lifts the whole bowl from cozy to captivating.
Blitzed to a silky puree, this is the kind of soup that makes you feel properly looked after.
Chef Tips
- Use vacuum-packed or pre-cooked chestnuts to shave time off prep without losing that signature sweet, earthy flavour.
- Don’t skip the lemon juice. It brightens the soup and keeps the warm spices from feeling heavy.
- For a richer version, swap half the milk for double cream and garnish with a drizzle of truffle oil.
Ingredients
Directions
Fry the chopped carrot, leek and celery in the vegetable oil until they start to colour, then stir in all the spices.
Allow the spices to cook for a few seconds then add the water and passata.
Stir well. Add the chestnuts, bring to the boil and cook until soft, for around 20 minutes.
Add the milk and lemon juice and season to taste. Puree. Return to the pan, heat and then serve.
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