Chestnut, Leek and Mushroom Soup
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.
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.