Chestnut Soup with Ham

Warm, comforting, and brimming with rich flavors, Chestnut Soup with Ham is a delightful dish that captures the essence of fall. Whether you’re enjoying the crisp air of the season or simply craving a heartwarming meal, this recipe is a perfect choice. If fresh chestnuts are not readily available, fear not, as we have alternatives to ensure you can savor this delightful soup year-round. Additionally, for a twist on the traditional, consider using pancetta or bacon instead of ham. Let’s embark on this culinary journey and create a soul-soothing bowl of Chestnut Soup with Ham.

SERVES 4
PREP 30 MIN
COOK 45 MIN
FREEZE UP TO 3 MONTHS
WITHOUT THE HAM GARNISH

INGREDIENTS:

• 1 lb 5 oz (600g) fresh chestnuts
• 1 1/2–2 tbsp sunflower, peanut, or mild-flavored olive oil
• 1 1/2 tbsp (20g) butter
• 1/2 Spanish onion, finely chopped
• 1 garlic clove, crushed
• 3 bay leaves
• 2 tsp dried fennel seeds, plus 1 heaping tsp, to garnish
• Sea salt and freshly ground black pepper
• 1 1/4 quarts (1 1/4 liters) light vegetable stock
• 3 1/2 oz (100g) slice of cooked ham, diced
• 1 1/2 tbsp mascarpone, to finish (optional)

INSTRUCTIONS:

1. Prepare the Chestnuts: Score each chestnut with a small sharp knife.
2. Place the chestnuts in a saucepan, cover with cold water, and bring to a boil.
3. Drain and set aside until cool enough to handle, then peel and set aside. You can also use the microwave method for peeling.
4. Sauté the Aromatics: Place a large, heavy-based saucepan over medium heat.
5. Add the oil and half the butter.
6. Cook the finely chopped onion and crushed garlic until they turn golden and soften, which usually takes about 2–3 minutes. Stir frequently to prevent burning.
7. Add the peeled chestnuts, bay leaves, and 2 tsp of fennel seeds.
8. Season with salt and pepper.
9. Simmer the Soup: Pour in the light vegetable stock.
10. Bring the mixture to a gentle simmer, then partly cover the saucepan.
11. Cook for 20–30 minutes, stirring occasionally, until the chestnuts become soft.
12. Blend and Strain: Allow the soup to cool, then discard the bay leaves.
13. Transfer the soup to a blender or food processor and process until it becomes smooth.
14. Strain the soup through a sieve back into the pan, pressing with the back of a spoon to extract all the flavors.
15. Gently reheat the soup.
16. Prepare the Ham Topping: Meanwhile, place a nonstick frying pan over fairly low heat.
17. Add the reserved butter and then the diced ham along with the extra fennel seeds.
18. Cook gently, stirring occasionally until the ham becomes fragrant and slightly crispy.
19. Taste and adjust the seasoning as needed.
20. Serve: Stir the soup and ladle it into bowls.
21. Scatter a little of the diced ham and fennel seeds over each serving.
22. If desired, add a small dollop of mascarpone to each bowl for a creamy finish.

Now, you’re ready to savor the comforting warmth and delightful flavors of Chestnut Soup with Ham. Enjoy!