I also make chestnut soup, but I use mushrooms as well to amp up the complexity. I also tend to omit the cream; I find the chestnuts give the soup a wonderfully rich texture.
Yep; this is how I do it: chestnuts, celery, onions, dried mushrooms, and vegetable / mushroom stock. Finish with some sherry just before serving. Really delicious.
That’s pretty much the recipe I use as well. I don’t bother measuring quantities, just use what’s on hand and then puree the heck out of everything and it’s good to go, although always better after it sits a day. I usually throw some chopped shrooms on top as a garnish.
Usually an Amontillado. But, it ends up being dictated by what I can find without too much difficulty- just something with a little sweetness but not at the PX end of the spectrum.
And I am always too lazy to do a garnish… Other than maybe a dollop of creme fraiche or something if I have it on hand.
I made the NY Times chestnut soup and it was really watery. I kept on adding chestnuts but never got it to thicken up. The flavor was good, but I thought it was going to have more body.
Was that a Mark Bittman recipe? I initially used his for the idea, but all along I figured 10 chestnuts was not enough, so I used the whole package. I typically don’t measure – use as much chestnut/mushroom as I have and then adjust the broth accordingly to get it to my desired consistency.