This Chestnut Broth is a comforting embrace in a bowl, perfect for chilly evenings. The base of sweet carrots, mild leeks, and crisp celery is gently sautéed before being infused with a delicate blend of nutmeg, cinnamon, coriander, and mace. These warm spices add depth without overpowering the natural sweetness of the vegetables. The addition of chopped chestnuts provides a hearty, starchy body, while a splash of passata and milk creates a rich, velvety texture. Finished with a bright hint of lemon juice to cut through the richness, this soup is elegant yet simple. It serves as an excellent starter for a dinner party or a soothing main course for a quiet weeknight meal, offering a sophisticated twist on traditional vegetable soups.
Chestnut Broth With Soft Spices
Description
This Chestnut Broth is a comforting embrace in a bowl, perfect for chilly evenings. The base of sweet carrots, mild leeks, and crisp celery is gently saut&# 195;©ed before being infused with a delicate blend of nutmeg, cinnamon, coriander, and mace. These warm spices add depth without overpowering the natural sweetness of the vegetables. The addition of chopped chestnuts provides a hearty, starchy body, while a splash of passata and milk creates a rich, velvety texture. Finished with a bright hint of lemon juice to cut through the richness, this soup is elegant yet simple. It serves as an excellent starter for a dinner party or a soothing main course for a quiet weeknight meal, offering a sophisticated twist on traditional vegetable soups.Ingredients
Directions
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Finely chop the carrot, leek (using only the white and light green parts), and celery stick.
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Heat vegetable oil in a medium saucepan over medium heat.
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Add the chopped vegetables and fry for 5-7 minutes until they begin to soften and color slightly.
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Stir in the nutmeg, cinnamon, coriander, and mace, cooking for another minute until fragrant.
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Pour in the water and passata, stirring well to combine with the spiced vegetables.
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Add the chopped chestnuts and bring the mixture to a boil.
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Reduce heat to low, cover, and simmer for about 20 minutes until the chestnuts and vegetables are tender.
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Remove from heat and carefully blend the soup until smooth using a hand blender or countertop blender.
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Return the pureed soup to the pan over low heat.
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Stir in the milk and lemon juice, then season with salt and pepper to taste.
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Warm through gently without boiling, then serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 16.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 22.6mg1%
- Total Carbohydrate 3.8g2%
- Dietary Fiber 1.0g4%
- Sugars 1.5g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
