Chestnut Vichyssoise
Vichyssoise is one of those great discoveries of traditional cuisine that you feel like preparing as soon as the weather cools down a bit. Although its origin is debated between French tradition and early 20th-century New York kitchens, the combination of leek, potato, and a creamy touch has earned a permanent place in our cookbooks.
In this recipe, we give it a twist by adding chestnuts, a star product of autumn. Long before the potato arrived from America and settled on our tables, the chestnut was the true energetic sustenance in many villages and mountain areas. Rescuing it to melt into a fine cream not only pays homage to our land but also provides a soft, comforting aroma and a silky texture that captivates from the first spoonful.
Nutritional properties
- Healthy energy: unlike most nuts, chestnuts stand out for their high content of complex carbohydrates and low fat contribution, which provides energy gradually without being heavy.
- Source of minerals and fiber: it provides potassium, magnesium, and digestive fiber, making it an excellent ally for maintaining intestinal transit during the change of season.
- Purifying effect: the leek and onion base adds potassium and antioxidants that help to gently tone the body.
Servings: 4/6 people
Preparation time: 50 minutes
Difficulty: Very easy
Utensils used: Vitrinor saucepan or pot with diffuser base
You will need:
- 500 g chestnuts
- 2 leeks
- 2 potatoes
- 1 onion
- 1 l vegetable broth
- 200 ml liquid cream
- 30 g butter
- A drizzle of extra virgin olive oil
- Salt and ground black pepper to taste
- Fresh chopped chives
Step by step
Cook the chestnuts: make a small notch or cut in the skin of each chestnut and boil them in a pot with plenty of water for 20 minutes. Pay attention to the million-dollar trick: peel them while they are still warm (being careful not to burn your fingers), because if they cool down, the thin inner skin clings on for dear life.
Prepare the vegetables: wash the leeks well to remove any soil and cut them into thin slices. Peel the onion and potatoes and chop them without overthinking it.
Sauté over low heat: melt the butter with a drizzle of oil in your saucepan and add the onion and leeks. Let them cook slowly for a few minutes without rushing, aiming for them to be soft but not browned, so that the cream maintains its characteristic light color.
Add the chestnuts and broth: add the potatoes and peeled chestnuts to the saucepan and cover everything with vegetable broth. Let it cook over medium heat for 20-25 minutes, until you notice that the potato and chestnut are very tender.
Blend and add creaminess: pass the mixture through a blender until a fine, smooth texture is achieved. Add the liquid cream, mix well, and adjust the salt and black pepper. Let it come to a final gentle boil for a couple more minutes.
Serve: serve the vichyssoise warm or let it cool depending on the time of year, decorating each bowl with a handful of fresh chopped chives just before serving.
Variations and tricks for success
- As you can see, giving an original twist to a kitchen classic doesn’t require complicating your life. This chestnut vichyssoise is the perfect excuse to kick off the culinary autumn as it deserves. Check out our recipe search engine on the website to find more comforting and simple ideas to bring joy to your kitchen. Enjoy the dish!
