Over the past several weeks we’ve made Brambly Hedge recipes inspired by summer and autumn—now it’s time for a wintery recipe! In WINTER STORY, the woodland creatures of Brambly Hedge are cozy in their homes enjoying the autumn bounty they stored away when the delight of the first winter snow inspires them to throw a Snow Ball.

This cozy, savory chestnut soup (a variation of one by A Hedgehog in the Kitchen), is just like the one the Toadflax family serves just as the children discover the first snow. It’s super easy and quicker than most soups, and it would pair beautifully with a cottage loaf. I love how strong the rosemary flavor is. It’s the perfect thing for a cold day. Enjoy! 🙂

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Brambly Hedge Chestnut Soup

“It’s snowing! It’s really SNOWING!” squeaked the two boys, Wilfred and Teasel.
They chased their sisters, Clover and Catkin, round the kitchen with pawfuls of snow from the windowsill.
“Suppertime!” called Mrs. Toadflax firmly, ladling hot chestnut soup into four small bowls.

— Winter Story

 

INGREDIENTS:

• 2 Tbsp olive oil
• 1/2 yellow onion
• salt, to taste
• 10 oz roasted peeled chestnuts, divided
  • Bags of pre-roasted/peeled chestnuts are available to order online from most grocery stories and Amazon.
• 2 tsp snipped fresh rosemary
• 1 1/4 cups water
• 1 vegetable or chicken bouillon cube
• 2 Tbsp butter
• 3/4 cups whole milk
• fresh ground black pepper, for garnish

 

Makes approx. 1 quart of soup

 

INSTRUCTIONS:

1. Heat olive oil in a large pot over medium-low heat. Slice onion into narrow strips and add to the pot with a pinch of salt. Cook for 4 minutes, stirring regularly. While you wait, set aside 8-12 chestnuts and coarsely chop the rest.
2. Add the chopped chestnuts to the pot and cook for 2 minutes, stirring regularly. Add the rosemary and water. Increase heat to medium and bring to a boil. Add the bouillon. Return heat to medium-low and simmer for 15 minutes, stirring occasionally.
3. While you wait, melt butter in a saucepan on medium-low. Add reserved chestnuts and cook for 4-5 minutes, flipping once halfway through. Remove from heat.
4. Transfer half the soup to a blender and blend until smooth. Empty blender into a medium bowl. Blend remaining soup. Transfer all blended soup back to the pot. Stir in the milk 1/2 cup at a time until soup is smooth and thick (you may not use all the milk—keep in mind that if you thin the soup out too much, the toasted chestnuts won’t float on top). Heat for 5 minutes, stirring regularly.
5. Transfer to serving bowls and top with toasted chestnuts and fresh ground black pepper.
6. Serve as you watch the first snow through your window and daydream about the upcoming Snow Ball!

   

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