Vegan Chestnut Soup: Boiled chestnuts delicacy, vegan version, made with vegetables, sugar free chestnut paste, wine and whipping cream is ready to be your fall favourite. Comforting, smoky and nutty cream soup. So tasty !
The key ingredient for this beautiful creamy Vegan Chestnut Soup is boiled chestnuts paste, mixed until you get smooth puree. There are two kinds of puree available at our markets :
- Simple, boiled and mashed chestnuts, no salt, no sugar; perfect for savory dishes ( roasts, risotto, pasta, soup and stews )
- Boiled and mashed, with sugar and dark rum ( desserts )
In my Chestnut Flour Cookies post I promised to write how do I cook chestnuts. So, here we go :
The best is to use medium sized heavy bottom pot since I boil small batches. The easiest is to peel or squeeze chestnuts to get the paste out while they are still hot. I learned this hard way. Few years back I cooked all the chestnuts I had and it was the biggest mistake I could have done.
So, you place healthy ( no worms ) chestnuts in the pot, cover with cold water and boil for approx. 30 minutes. Cover the pot while boiling. Once the flesh can easily be separated from the shell, pour the water out and cover all the chestnuts with kitchen cloth to keep them hot as long as possible. Take them out, one at a time, peel, and place the „meat“ into the bowl.
To make a puree, I suggest you use food processor. Or you can mash them in a shallow bowl, simply pressing with fork.
If you preserve chestnuts during harvest, you can store them in your freezer for baked goods.
This is a hard work. There is no music overwhelming that much to keep me doing it to have two or three pounds !
Great new is that both kinds of puree are available at our markets and I buy several pounds to store in freezer so we could enjoy boiled chestnut food until early spring.
This moment seems to be right to add some links of dishes made with chestnuts, so you see the details:
Vegan Chestnut Soup
Vegan Chestnut Soup: Boiled chestnuts delicacy, vegan version, made with vegetables, sugarfree chestnut paste, wine and whipping cream is ready to be your fall favourite. Comforting, smoky and nutty cream soup. So tasty !
- 3 Tbsp 3 Tbsp vegetable butter ( I used coconut butter )
- ¾ cup chopped onion ( ½ of medium sized onion )
- 3/4 cup sliced carrots (2 medium sized )
- 1 bay leaf
- 2 cups celeriac,cubed
- 1/3 cup water
- ½ vegetable bouillon cube
- 2/3 cup white wine
- 1 ½ cup chestnut puree ( approx 250 grams )
- 1 1/3 cup water
- 2/3 cup whipping cream
- 1 ½ tsp sugar
- Salt to taste
- 2 whole garlic cloves
- Pepitas oil and seeds to garnish befiore serving
Combine butter, onions, carrots, celeriac and bay leaf in medium sized pot and fry for 5 minutes. Add 1/3 cup of water and cook for 15- 17minutes. Take the bay leaf out.
Using your stick mixer, make a vegetables puree and add white wine and vegetable bouillon cube. Mix well and when starts to boil add white wine,chestnut puree, whipping cream and 1 1/3 cup of water. Mix with your hand mixer to get creamy texture.
Add sugar ( quantity depends on the acidity of your wine ), salt to taste and garlic cloves. Let the soup boil for 5 minutes and all the ingredients combine well.
Serve immediately, garnished with pepitas oil and seeds.
I used Chardonnay for this soup. It has the lowest acid content and 1 ½ tsp of sugar is enough. Please add sugar to taste while making your own version.