Warm. Creamy. Delicious Chestnut and Pear Velouté Soup.

Chestnut and pear soup is a delightful blend of earthy chestnuts and sweet pears, creating a comforting dish perfect for cooler days. In France, thick, savory, creamy soups or sauces are referred to a a 'velouté' ... aka 'velveted'. Yeah. Who doesn't like velvety richness on a cold winter night? Soups like this are essential in French cuisine, and are typically made with a roux, stock and/or cream. Of course, being WFPB, I use a vegan heavy cream.

Chestnut velouté soup: It all begins at the grocery store bin

The grocery stores here in Reno, Nevada have had plenty of nice, fat, fresh chestnuts for sale this year, and I've been taking full advantage.

Save money by preparing your own chestnuts for soup

I was cooking so many that I had to find a better way - other than oven roasting them, which takes longer - to cook them. Enter the Instant Pot! Yes! Score the typical 'X' pattern on the 'belly' side of the nut - making certain to cut through both the shell and inner membrane - put them into a steamer basket insert in the Instant Pot, add about three cups water to the pot. Put the lid on and lock. High Pressure for 10 minutes. Natural release... but here's the caution: don't let the chestnuts sit for longer than about 10 minutes in the natural release phase or that gnarly inner membrane will 'lock down' and make the nuts harder to peel.

Remove them from the pot, and keep them loosely wrapped in a towel while you peel them.

Here's a recipe to guide you:

Chestnut Pear Velouté Soup

Ingredients:

• 1 tablespoon unsalted butter

• 1 medium shallot, finely chopped

• 1 celery stalk, chopped

• 1 medium carrot, peeled and chopped

• 2 cloves garlic, minced

• 2 cups cooked and peeled chestnuts (store-bought or homemade)

• 1 ripe Bartlett pear, peeled, cored, and chopped

• 4 cups vegetable broth

• 1 teaspoon fresh thyme leaves

• 1 bay leaf

• ½ cup heavy cream - I use the vegan Califa Farms Heavy Whip

• Salt and freshly ground black pepper, to taste

• Optional garnishes: caramelized pear slices, toasted almonds, fresh thyme sprigs

Sautéing the pears and leeks before adding broth and chestnuts

Instructions:

1. Sauté Aromatics:

   • In a large pot, melt the butter over medium heat.

   • Add the chopped shallot, celery, and carrot. Sauté until the vegetables are softened, about 5-7 minutes.

   • Stir in the minced garlic and cook for an additional minute until fragrant.

2. Add Main Ingredients:

   • Incorporate the chestnuts and chopped pear into the pot, stirring to combine.

   • Pour in the vegetable broth and add the thyme leaves and bay leaf.

3. Simmer:

   • Bring the mixture to a boil, then reduce the heat to low.

   • Cover the pot and let it simmer for about 20 minutes, or until the chestnuts and pears are tender.

4. Blend the Soup:

   • Remove the bay leaf from the pot.

   • Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.

5. Finish and Season:

   • Stir in the heavy cream and return the soup to a gentle simmer.

   • Season with salt and freshly ground black pepper to taste.

6. Serve:

   • Ladle the soup into bowls.

   • Garnish with optional toppings like caramelized pear slices, toasted almonds, or fresh thyme sprigs for added flavor and presentation.

Additional Tips:

• Roasting Chestnuts: For enhanced flavor, consider roasting fresh chestnuts. Score each chestnut with an "X" on the flat side, place them on a baking sheet, and roast in a preheated oven at 425°F (220°C) for about 20 minutes. Once roasted, peel off the shells and inner skins. Again, as I noted above, don't fiddle around and wait to peel the nuts. They'll be harder to peel if you do.

• Flavor Variations: Adding a splash of white wine during the sautéing process can introduce a subtle depth to the soup. Additionally, spices like ground cinnamon or nutmeg can complement the sweetness of the pears.

Chestnut spread on crackers!

Oh, and if you make the chestnut velouté soup but still have an abundance of chestnuts, make a chestnut spread for crackers. Just a splash of apple cider and maple syrup ... a pinch or two of salt. "YUMMO!" as a James Beard chef friend said when she tried it.

Enjoy your homemade chestnut and pear soup! Oh, and it freezes great!