“Chestnuts roasting on an open fire…Jack Frost nipping…” Ok not really…no open fires yet but chestnuts YES! Wouldn’t you like to cozy up with a bowl of my Chestnut and Thyme soup topped with TRUFFLE oil??? That’s what I thought. ????
I was at Costco the other day….you know just window shopping. Yeah right…Costco can be like Target for me. You walk to get just that one thing i.e. your yearly supply laundry detergent and walk out with an empty wallet and the most random stuff that you apparently “could totally use”. Ten months later you are still trying to find a place to hide those Viva paper towel rolls that you were convinced you “could totally use”.
So this time it was not paper towels, but instead chestnuts. As soon as I saw that family size bag of peeled chestnuts I immediately thought of my sister. She loves chestnuts and always complains that she has no one to peel them for her like Dad used to do back in the day…..when we were like 10 years old mind you. Sooooooo…of course I had to get them for her because she “could totally use them”.
Fast forward – I didn’t see my sister for a looooooong time. By this I mean a week 🙂 In the meantime that bag of chestnuts was just chilling at my place, just staring me in the face like “do something with me!”.
That week I was cleaning out some files and found myself sifting through some super ancient recipes that I had kept in a folder. Like you know those ones that you made photo copies of back in the day when people still made photocopies 🙂 Think Pre-pinterest days folks. Anyways so I randomly just happened to find a chestnut soup recipe that week! It seemed a little boring at first glance so I decided to jazz it up with some fresh herbs and my favorite thing ever….wait for it….TRUFFLE OIL.
SOOOOOOOO good guys! The best part is that it’s DAIRY FREE! So much natural creaminess without that added fat. Please try this as I know you are gonna just love it.
**UPDATE: I made this for a Thanksgiving Potluck and served it in little soup shooters. BIG HIT!!
- 1.5 cups roasted chestnuts
- 1 cup onions, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- ½ cup granny smith apples, chopped
- 4 cups water
- 3 cloves garlic
- 2 Tbs butter
- 1 tsp fresh thyme leaves
- 1.5 tsp salt
- white truffle oil, optional topping
- Heat butter in a large pot over medium heat.
- Add garlic, onions, carrots, celery, apples, and thyme.
- Cook for about 10 to 15 minutes until vegetables are fully cooked.
- Add chestnuts, water, and salt.
- Cook for another 5 minutes.
- Remove from heat and place soup in a high speed blender.
- Blend until smooth, serve, and top with truffle oil. (ahhhhh! ????????)