Leek-and-Chestnut Soup

Name: Leek-and-Chestnut Soup
Prep time: 40 min
Total time: 40 min
Yield: 4 - 6 serving(s)
Ingredients: 1 1/2 tbsp. unsalted butter; 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced; 1 stalk celery, chopped; Kosher salt and freshly ground black pepper; 4 c. chicken stock, plus more to thin soup, if needed; 3 (5.2-ounce) packages whole peeled and roasted chestnuts; 1 tsp. chopped fresh thyme; 2 bay leaves; 1 c. half-and-half; 2 tbsp. bourbon; Pinch freshly ground nutmeg; Fresh chopped chives, for garnish

This sweet, creamy soup is like a warm winter hug!

By Christopher MichelPublished: Nov 16, 2024

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the scene features two bowls filled with a creamy soup, each garnished with chopped chives

Becky Luigart-Stayner for Country Living

Yields:

4 - 6 serving(s)

Prep Time:

40 mins

Total Time:

40 mins

A creamy winter soup like this just begs for a hearty slice of rustic bread to go with it. Serve it as the starter to a bigger meal, or make up a big batch for a light dinner and a week's worth of lunches.

Sweet and mild, chestnuts have a flavor and texture unlike other nuts. They give this soup plenty of body.

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Ingredients

1 1/2 Tbsp. unsalted butter
2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
4 cups chicken stock, plus more to thin soup, if needed
3 (5.2-ounce) packages whole peeled and roasted chestnuts
1 tsp. chopped fresh thyme
2 bay leaves
1 cup half-and-half
2 Tbsp. bourbon
Pinch freshly ground nutmeg
Fresh chopped chives, for garnish

Directions

1. Step 1Melt butter in a large Dutch oven or saucepan over medium heat. Add leeks and celery. Season with salt and pepper. Cook, stirring occasionally, until soft, 7 to 8 minutes.
2. Step 2Add stock, chestnuts, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer, until flavors have melded, 20 to 25 minutes. Discard bay leaves. Blend, in batches (or use an immersion blender directly in the saucepan), until smooth. Return to saucepan.
3. Step 3Stir in half-and-half, bourbon, and nutmeg. If soup is too thick, add additional stock to thin. Serve warm garnished with chives.