760. Chestnut Sage Soup

There exist varieties of chestnut soups around, yet I chose to make the simplest version with just a touch of cream. Simple it may be, but elegant and substantial too. The garnish of chestnut chunks and whole crispy fried sage leaves may be optional, but it makes for a great added visual and textural effect.
I used fresh chestnuts which I had to slit and boil before hand. If you manage to get unsweetened canned or frozen chestnuts, do not hesitate to use them (just slightly reduce the quantity as necessary).

Ingredients:

3 Tbsp olive oil
1 Tbsp butter
1 onion, chopped
6 leaves sage
2 cloves garlic
3 cups broth
4 cups fresh chestnuts
1/2 cup cream

Method:

Prepare the chestnuts by making a slit using a sharp knife and boil for 20-25 minutes.
Drain and set aside until cool enough to handle and peel; set aside.
Heat the oil and butter in a pot, add the chopped onion and saute until soft.
Add the roughly chopped sage leaves and the grated garlic cloves; saute until fragrant about a minute or two.
Add the vegetable or chicken broth along with the prepared chestnuts.
Boil for 10-15 minutes, then blend until smooth.
Return to the pot and stir in the cream.
When serving, garnish with cooked chestnut pieces and whole fried sage leaves.

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