Creamy Chestnut Soup

Thermomix recipe: Creamy Chestnut Soup. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g fresh chestnuts, scored
• 30 g olive oil
• 1 onion (approx. 150g), quartered
• 1 clove garlic
• 1 celery stalk (approx. 50g), roughly chopped
• 1 carrot (approx. 80g), roughly chopped
• 700-800 g vegetable stock
• 100 g cooking cream (or plant-based cream for vegan option)
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• Fresh thyme leaves, for garnish (optional)

Instructions

1. Score a cross on the flat side of each chestnut. Add 500 g water to the mixing bowl. Place the Varoma dish with the scored chestnuts on top. Steam 25-30 min / Varoma / Speed 2.
2. Carefully remove the Varoma. Once cool enough to handle, peel the chestnuts while still warm, removing both the outer shell and the inner skin. Discard the water from the mixing bowl.
3. Add the quartered onion, garlic, chopped celery, and chopped carrot to the clean mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
4. Add 30 g olive oil. Sauté 5 min / 120°C / Speed 1.
5. Add the peeled chestnuts and 700 g vegetable stock to the mixing bowl. Cook 20 min / 100°C / Speed 1. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow some evaporation.
6. After 10 minutes of cooking, pause, scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and add up to 100 g more stock if a thinner soup is desired. Continue cooking.
7. Secure the lid. Gradually increase speed to blend until smooth. Start 30 sec / Speed 5, then increase to 1 min / Speed 8-10.
8. Add 100 g cooking cream, 1/2 tsp salt, and 1/4 tsp black pepper to taste. Mix 1 min / 90°C / Speed 2 (Reverse) to settle and prevent sticking.
9. Ladle the soup into bowls. Garnish with fresh thyme leaves if desired and serve warm.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.