Roasted Leek & Chestnut Soup Recipe

Lunch

1. 1

   Prepare the leeks

   Trim and clean the leeks. Slice them in half lengthwise and rinse thoroughly under cold water to remove any dirt or grit. Then slice them into half-moons.

2. 2

   Roast the chestnuts

   Preheat your oven to 400°F (200°C). Spread the chestnuts on a baking sheet and roast in the oven for about 20 minutes, or until the shells are cracked and the nuts are tender. Once done, let them cool slightly, then peel off the shells and chop coarsely.

3. 3

   Cook the leeks

   In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5-7 minutes until softened and slightly translucent.

4. 4

   Make the soup base

   Add the roasted chestnuts to the pot with the leeks. Pour in the vegetable broth, and season with salt, pepper, and fresh thyme. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.

5. 5

   Blend the soup

   Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.

6. 6

   Add cream and butter

   Return the blended soup to the pot over low heat. Stir in the heavy cream and brown the butter in a separate pan until it has a nutty aroma. Add the brown butter to the soup, stirring well to combine.

7. 7

   Serve

   Ladle the soup into bowls and top each serving with a dollop of crème fraîche. Garnish with additional fresh thyme if desired.