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Creamy Chestnut Rosemary Soup with Nutmeg

A wonderfully comforting and creamy soup featuring the earthy flavor of chestnuts and aromatic rosemary, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 1 1/4 pounds chestnuts, peeled and roughly chopped
  • 2 cloves garlic, minced
  • 2 teaspoons fresh or dried rosemary
  • 1/8 teaspoon ground nutmeg
  • 3 cups water
  • 1 cube vegetable bouillon
  • 1 3/4 cups milk
Garnish
  • 10 whole chestnuts
  • 1 tablespoon butter
  • Pinch salt

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the thinly sliced onion along with a pinch of salt and cook until soft and lightly golden.
  3. Stir in the minced garlic and let it cook briefly until fragrant.
  4. Toss in the chopped chestnuts and cook for a few minutes to lightly toast.
  5. Add rosemary and nutmeg, stirring to combine.
Cooking
  1. Pour in the water and bring to a gentle boil.
  2. Add the vegetable bouillon cube, reduce heat, and let simmer for 15-20 minutes until chestnuts are tender.
  3. Remove from heat and blend the mixture until smooth.
  4. Return to low heat and stir in the milk, warming gently.
  5. Season with salt and ground black pepper to taste.
Garnishing
  1. Melt butter in a skillet and add whole chestnuts with a pinch of salt, cooking until golden.
  2. Ladle the soup into bowls and top each serving with the butter-toasted chestnuts.

Notes

Consider adding a splash of lemon juice before serving for a bright flavor, or chili flakes for spice. For a thicker consistency, more chestnuts can be added or reduce the liquid during cooking.