Roast Chestnut And Wild Rice Soup With Onion Toasts

Name: Roast Chestnut And Wild Rice Soup With Onion Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chestnuts; 4 tablespoons butter; 2 medium onions, diced; 1 tablespoon finely chopped garlic; 3 shallots, finely chopped; 1 1/2 cups cooked wild rice; 2 bay leaves; 2 quarts chicken stock or canned broth; 2 cups heavy cream; 1 tablespoon fresh thyme leaves (removed from stems), chopped; Salt and freshly ground black pepper

Servings: persons

1 pound chestnuts
4 tablespoons butter
2 medium onions, diced
1 tablespoon finely chopped garlic
3 shallots, finely chopped
1 1/2 cups cooked wild rice
2 bay leaves
2 quarts chicken stock or canned broth
2 cups heavy cream
1 tablespoon fresh thyme leaves (removed from stems), chopped
Salt and freshly ground black pepper

1
Preheat oven to 350 degrees.
2
Using a sharp knife and a kitchen mallet, lightly tap an X into the flat side of each chestnut.
3
Place chestnuts in a single layer on a baking sheet, cut side up.
4
Roast until the shells begin to peel back, about 15 minutes.
5
Cool, peel and set aside.
6
In a 6-quart soup pot over low heat, melt butter until it foams.
7
Add onion, and saute until translucent, about 3 minutes.
8
Add garlic and shallots; saute 2 more minutes.
9
Add chestnuts, wild rice, bay leaves and stock to pot.
10
Bring to a boil.
11
Reduce heat to medium-low, and simmer until chestnuts are tender, about 15 minutes.
12
Add cream, return to a simmer and remove from heat.
13
Add thyme, and salt and pepper to taste.
14
Using a blender, puree half of the soup.
15
Return puree to the pot, adjust seasonings, and serve topped with onion toasts.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound chestnuts, 4 tablespoons butter, 2 medium onions, diced, 1 tablespoon finely chopped garlic, and more.

Yes, Roast Chestnut And Wild Rice Soup With Onion Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!