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Ah, roasted chestnut soup. The epitome of comfort in a bowl. Imagine cozying up by the fireplace on a chilly winter evening, a steaming bowl of this velvety goodness in your hands. It’s like a warm hug for your taste buds. And let’s not forget the aroma that fills the kitchen when those chestnuts are roasting in the oven. It’s enough to make your stomach growl in anticipation.

Now, I know what you’re thinking – chestnut soup? Isn’t that a bit fancy? Well, let me tell you, my friend, fancy is just another word for delicious. And this soup is definitely worth a little bit of fancy. The rich, nutty flavor of the roasted chestnuts perfectly complements the creamy base.

But what really sets this roasted chestnut soup apart is its versatility. You can dress it up or down, depending on your mood. Feeling fancy? Top it off with a drizzle of truffle oil, some crispy sage ribbons, and a sprinkle of crispy bacon. Want to keep it simple? A dollop of sour cream and a sprinkle of chives will do the trick. The possibilities are endless.

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SIS - Simple is Smart Tip

Freshly roasted chestnuts make the best soup. But if you can’t find fresh and roast them for the soup, purchase some canned whole chestnuts.
Make it Vegan with vegetable broth, vegan butter, and coconut cream. Skip the bacon garnish or use baco-bits. The amounts are the same.

Neuro Nutrition Nugget - Roasted Chestnuts

First off, let’s talk about the nutrients packed into these tiny wonders. Chestnuts are loaded with vitamins and minerals that your brain just can’t get enough of. They’re high in vitamin C, which is not only great for your immune system but also plays a crucial role in the production of neurotransmitters. And we all know how important those little guys are for keeping our brains sharp and focused.

But it doesn’t stop there. Chestnuts are also a fantastic source of vitamin B6, which is essential for brain development and function. This little powerhouse nutrient helps produce serotonin and norepinephrine, two neurotransmitters that are responsible for regulating mood, memory, and cognitive function. So basically, if you want to keep your brain firing on all cylinders, you better start snacking on some chestnuts.

And let’s not forget about the antioxidants. Chestnuts are absolutely loaded with these bad boys, which help protect your brain from oxidative stress and inflammation. In simpler terms, they’re like little superheroes that swoop in and save the day when your brain is under attack. So if you want to keep your brain healthy and happy, it’s time to start embracing the power of chestnuts.

Ingredients for Roasted Chestnut Soup

Chestnuts: Purchase fresh chestnuts in the shell if you can find them. A farmers market or a friend with a chestnut tree are your best source. Fresh chestnuts in the market aren’t usually very fresh. You can also purchase frozen chestnuts. If you were lucky and have fresh chestnuts in the shell it’s time to roast and peel them before you start the soup. You will need about a pound and a half of whole chestnuts for this recipe.
Bacon or Imitation Bacon Bits: These are used as an optional garnish, good but not needed.
Sage Ribbons: Fresh sage leaves are cut into ribbons and cooked until crispy in butter. Super yummy garnish.
Browned Butter: Yes you can make browned butter with either dairy or vegan butter.
Chicken or Vegetable Stock: Homemade stock takes this soup to the next level. The richness of the homemade stock adds so much more flavor than purchased stock. Making your own is easy.
Celery: one large rib is enough.
Shallots: you can substitute onions for the shallots if you don’t have shallots.
Garlic: use fresh or roasted garlic cloves
Carrots: 1 fresh medium carrot is enough.
Heavy Cream: this is optional. If you use a rich homemade stock the heavy cream won’t be missed.

Step by Step Instructions for Roasted Chestnut Soup

Brown the bacon slices until crispy and set aside. Crumble into bits once cooled.
Dice the celery, onions, carrots, and mince the garlic.
Cook the sage ribbons in the butter or a little olive oil until crispy. Remove from the butter and continue heating the butter until browned bits form on the bottom of the pan.
Once brown bits form, add the celery, onions, carrots, and garlic and cook about 7 minutes.
Add homemade chicken or vegetable stock and the chopped chestnuts.
Simmer 30 minutes
Puree in batches in a blender. Return to the heat and adjust the salt and pepper.
Stir in the Cream use coconut or cashew cream if you are making it vegan.
Serve with a swirl of cream and the bacon and sage ribbons garnish.

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5 from 2 votes