Hi gang! I made some Chestnut Soup for One Green Planet this month.
It kind of looks like sludge, but I promise it is delicious. It’s a creamy, nutty vegetable soup disguised as a bowl of mud.
For this recipe, you will need a cheesecloth and kitchen twine to make a bouquet garni.
- 1 1/2 tablespoons vegan butter substitute
- 1/4 cup diced celery
- 1/4 cup diced carrots
- 1/4 cup diced onion
- 1 sprig of parsley
- 1 whole clove
- 1/2 California bay leaf
- 3 cups vegetable broth
- 1 1/2 cups of cooked and peeled whole chestnuts, crumbled
- 2 tablespoons dry white wine
- 2 tablespoons unsweetened soy creamer
- sprinkle of fresh ground black pepper
Butter one side of a piece of parchment or wax paper, cut to fit into a heavy saucepan.
Melt the vegan butter substitute in the saucepan over low heat. Stir in the celery, carrots and onion.
Place the piece of wax/parchment paper on top of the vegetables, buttered side down.
Keep the heat set to low and cover the pan with a lid and allow the vegetables to sweat for 15 minutes.
Wrap the parsley, clove and bay leaf in a cheesecloth and tie in a bundle with kitchen string.
Uncover the vegetables and remove and discard of the piece of wax/parchment paper. Add the vegetable broth and herb bouquet to the saucepan.
Bring the broth to a boil, then reduce heat and simmer for 20 minutes.
Add in the chestnuts and wine, and continue to simmer for 3 more minutes.
Remove the saucepan from the heat.
Puree the soup in small batches in a blender, returning each batch to the saucepan once blended. Stir in the soy creamer, pepper and salt.
Reheat the soup, stirring occasionally.
Serve immediately, or allow soup to cool and store in an airtight container in the refrigerator for up to two days.