Earthy and velvety, this sumptuous chestnut, leek and mushroom soup is both rustic and elegant. And perfect for fall and winter holidays. It can be dressed up with a dollop of creme fraiche and shaved truffles -- or keep it simple and finish with a sprinkling of fresh chopped chives.
Chestnuts are perfectly complemented by savory mushrooms and their long lasting umami flavor, along with sweet and mild leeks and fortified Madeira wine with its hints of sweet caramel and fruit.
Chestnuts are one of those random food items that you don't think about much outside of the holiday season when they conjure up romantic notions of mittens, sledding and "roasting on an open fire". Their flavor is uniquely earthy and nutty with hints of sweetness and butter. This chestnut soup recipe is just begging to be added chestnuts to your holiday table.
If you aren't able to find chestnuts in your local grocer, Amazon has several brands available.
With this soup's divine mouth feel. It got me thinking about what defines a soup vs. a bisque. Bisques are simply a subset of soups -- and this chestnut soup qualifies as a bisque. Bisques are typically pureed resulting in a smooth and velvety texture enhanced by the addition of cream or milk.
Ingredients
- unsalted butter
- celery
- carrot
- leeks
- cremini mushrooms
- dry white wine
- chicken broth
- fresh thyme
- bay leaf
- peeled chestnuts
- Madeira wine
- heavy cream
- ground cloves
- salt and fresh ground black pepper
- truffle oil (optional)
- crème fraiche (optional)
- fresh chopped chives
- truffle (optional)
See recipe card for quantities.
Jump to RecipeInstructions
Prepare ingredients.
Melt butter in a 3-quart heavy saucepan or soup pot over medium heat.
Add celery, carrots, leeks and mushrooms and cook until softened, about 10 to 12 minutes. Deglaze the pan with wine and continue cooking for 2 to 3 minutes more.
Add the thyme sprigs and bay leaf.
Follow with the chicken broth and bring to a boil. Reduce heat and simmer covered for 20 minutes.
Add the chestnuts and Madeira and simmer for 5 more minutes.
Remove the thyme sprigs and bay leaf. Transfer the soup to a blender or food processor.
Puree the soup until smooth.
Return to the saucepan/soup pot. Stir in cream, cloves, truffle oil and salt and pepper to taste.
To serve: Ladle the soup into bowls topped with chopped chives. Or, top with a dollop of crème fraiche and a few grates of fresh truffle.
Substitutions & Variations
- Onions - leeks are tender and mellow, but yellow onions or shallots can be used instead of the leeks. Substitute one cup of diced yellow onion or 1 cup of chopped shallots.
- Make it Vegetarian - Replace the chicken broth with vegetable broth
- Make it Vegan - Substitute coconut cream or soy milk for the heavy whipping cream. Replace the butter with olive oil.
- Gluten Free - This is naturally gluten free.
- Dried Thyme - Replace the fresh thyme sprigs with ½ teaspoon dried thyme
- Madeira Wine - Madeira is a fortified wine with a higher alcohol content from the addition of brandy. Consider substituting Port or Dry Sherry. For a version with no alcohol, substitute white grape juice (⅓ cup) mixed with 2 tablespoons of balsamic vinegar or sherry vinegar. Cognac is also a good substitute.
- Chicken and Wild Rice - Make it a meal. Add 2 cups of cooked wild rice and 2 cups of shredded chicken or turkey.
- Mushrooms - Cremini mushrooms were used, but any variety such as white button, portobello, shiitake or maitake can be substituted.
- Texture - If you desire more texture in the soup, saute a cup of chopped mushrooms in 1 tablespoon of olive oil and add at the end.
Equipment
- covered heavy 3-quart saucepan or soup pot
- blender or food processor
Storage
Store the chestnut soup in an airtight container in the refrigerator for up to five days.
This freezes very well. Store it in the freezer in an airtight container for up to 3 months.
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Chestnut, Leek and Mushroom Soup
Equipment
- 4 quart saucepan or soup pot
- blender or food processor
Ingredients
- 4 tablespoons unsalted butter
- ½ cup chopped celery
- ½ cup chopped carrot
- 2 leeks white and light green parts, finely chopped
- 1 pound cremini mushrooms chopped
- ½ cup dry white wine
- 32 ounces chicken broth more if needed
- 3 fresh thyme sprigs
- 1 bay leaf
- 12 ounces peeled chestnuts chopped
- ⅓ cup Madeira wine
- ¾ cup heavy cream
- pinch of ground cloves
- salt and fresh ground black pepper
- 1 teaspoon truffle oil or to taste, optional
- crème fraiche for serving optional
- fresh chopped chives or truffles for garnish
Instructions
- Melt butter in a 4-quart heavy saucepan or soup pot over medium heat. Add celery, carrots, leeks and mushrooms and cook until softened, about 10 to 12 minutes. Deglaze the pan with wine and continue cooking for 2 to 3 minutes more.
- Add the thyme sprigs, bay leaf and chicken broth and bring to a boil. Reduce heat and simmer covered for 20 minutes. Add the chestnuts and Madeira and simmer for 5 more minutes.
- Remove the thyme sprigs and bay leaf. Transfer the soup to a blender or food processor and puree until smooth. Return to the saucepan/soup pot. Stir in cream, cloves, truffle oil and salt and pepper to taste.
- To serve: Ladle the soup into bowls topped with chopped chives. Or, top with a dollop of crème fraiche and a few grates of fresh truffle.
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