Rich & Creamy Chestnut Soup Recipe for a Healthy Start
Stomach-Friendly Autumn Delight: Chestnut Soup
Enjoy a wonderfully creamy and smooth chestnut soup that’s perfect as a fulfilling breakfast or a comforting meal. Chestnuts are known to strengthen the stomach lining and aid in preventing stomach cancer. This recipe uses soy milk instead of dairy, making it lighter and suitable for children as a nutritious snack or baby food, as well as a gentle option for elders with chewing difficulties. It’s a versatile and healthy soup everyone can enjoy!
Ingredients- 6 peeled chestnuts
- 1 medium potato
- 1/2 medium onion
- 500ml soy milk (unsweetened recommended)
- 2 slices of butter (approx. 20g)
- 2 tablespoons all-purpose flour
- Salt to taste
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare all your ingredients. Peel the chestnuts, and peel and prepare the potato and onion for use.
Step 2
Slice the peeled chestnuts thinly into rounds, about 0.5cm thick. This helps them cook faster and become tender.
Step 3
Peel the potato and slice it into thin matchsticks, similar in thickness to the chestnuts. Peel and thinly slice the onion as well. Cutting them too thick will increase cooking time.
Step 4
Melt the butter slices in a wide pot over medium-low heat. Once melted, add the sliced onion, potato, and chestnuts in that order. Sauté gently, being careful not to burn them, until the onions become translucent. This step helps to bring out their natural sweetness.
Step 5
Once the vegetables are lightly sautéed, add the remaining 2 slices of butter to the pot and let it melt. Sprinkle the 2 tablespoons of flour over the melted butter and cook over low heat for 1-2 minutes, stirring constantly, to create a roux. This cooks the flour and adds a nutty flavor. Gradually pour in the warmed 500ml of soy milk, whisking continuously to ensure there are no lumps. Add the sautéed potatoes, onions, and chestnuts to the pot and mix well.
Step 6
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes, or until the potatoes and chestnuts are completely tender. Stir occasionally to prevent sticking to the bottom of the pot.
Step 7
When the ingredients are thoroughly cooked, carefully transfer the contents of the pot to a blender or use an immersion blender to purée until very smooth. Be cautious as the mixture is hot. Blend until you achieve your desired consistency. If the soup is too thick, you can add a little more warm soy milk or water to thin it out.
Step 8
Return the puréed soup to the pot and heat gently over low heat for a final simmer. Season with salt to your taste and add a light dusting of black pepper for extra flavor. Your smooth and savory chestnut soup is ready! Enjoy it warm for the best experience.
