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).
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
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.