I managed to pick a bag full of windfall Sweet chestnuts a couple of week’s ago. I roasted them and peeled them and after eating a few, because they were so delicious, I put half in the fridge and froze the rest.
I was contemplating cooking Chestnut risotto, however hubs isn’t keen so instead I made this wonderful hearty, autumnal soup. You could use rosemary instead of sage, spice it up with a pinch of paprika or use an onion instead of a leek.
I’m gluten and dairy intolerant so I didn’t add a swirl of sour cream, but you could and a sage leaf or sprig of rosemary.
I hope you enjoy trying out this recipe. If you can’t get fresh chestnuts I think you can by them in a pouch from the deli or supermarket.