Creamy Chestnut Soup with Crispy Sage

A velvety smooth chestnut soup, enriched with cream and a hint of nutmeg, topped with fragrant crispy sage leaves.

Prep Time

15 minutes

Total Time

45 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.25/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

500gChestnuts, cooked and peeled(Vacuum-packed or jarred are fine. Ensure they are plain, not candied.)

£4.50

1literVegetable Broth(Low sodium preferred.)

£1.20

120mlHeavy Cream(For a richer soup, use more cream.)

£0.90

1mediumOnion(Diced.)

£0.50

2clovesGarlic(Minced.)

£0.15

2tablespoonsButter(Unsalted.)

£0.25

0.3teaspoonNutmeg(Freshly grated preferred.)

£0.10

12Fresh Sage Leaves(Small to medium sized.)

£1.20

2tablespoonsOlive Oil(For frying sage.)

£0.20

to tasteSalt

to tasteBlack Pepper(Freshly ground.)

Total Cost

£9.00

£2.25 per serving

Instructions

1.
Melt butter in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2.
Add the cooked chestnuts and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 20 minutes, or until the chestnuts are very soft.
3.
Remove the pot from the heat and let cool slightly. Using an immersion blender or a regular blender (working in batches if necessary), blend the soup until completely smooth.
4.
Return the soup to the pot and stir in the heavy cream and nutmeg. Season with salt and pepper to taste. Heat gently over low heat, being careful not to boil. Simmer for 5 minutes to allow the flavors to meld.
5.
While the soup is simmering, prepare the crispy sage leaves. Heat olive oil in a small pan over medium-high heat. Once the oil is hot, add the sage leaves in a single layer. Fry for 10-15 seconds per side, until crispy and vibrant green. Be careful not to burn them.
6.
Remove the sage leaves with a slotted spoon and place them on a paper towel-lined plate to drain.
7.
Ladle the soup into bowls and garnish with crispy fried sage leaves. Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

575 kcal / 2406 kJ

Carbs

34g

13% of RDA

Fat

47g

67% of RDA

Protein

7.5g

15% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

23 g

115% of RDA

Chef's Tips

For a vegan version, substitute the heavy cream with coconut cream or cashew cream.

If the soup is too thick, add a little more vegetable broth to reach your desired consistency.

The crispy sage leaves can be made ahead of time and stored in an airtight container until ready to use.

For a smokier flavour, roast the chestnuts yourself before making the soup.

Cooking Equipment

Large Pot

Blender or Immersion Blender

Small Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...