Creamy Chestnut Soup with Crispy Sage

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.

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.

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.

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.

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.

Remove the sage leaves with a slotted spoon and place them on a paper towel-lined plate to drain.

Ladle the soup into bowls and garnish with crispy fried sage leaves. Serve immediately.