Chestnut Soup Recipe: How to Make Chestnut Soup

• 1½ cups whole roasted chestnuts, boiled, peeled, and chopped
• 4 cups chicken broth or vegetable broth, divided
• 2 tablespoons unsalted butter or olive oil
• 1 small yellow onion or large shallot, chopped
• 1 garlic clove, minced
• ½ teaspoon grated nutmeg
• 1 bay leaf
• ½ cup heavy cream
• Kosher salt, to taste
• Black pepper, to taste
• Chives, chopped, for garnish

1. 1

   In a blender or food processor, add the chopped chestnuts and 1 cup of chicken stock. Blend the ingredients until they form a smooth mixture and set aside.

2. 2

   In a large saucepan over medium heat, melt the butter.

3. 3

   Add the chopped onion to the melted butter and cook until soft and slightly translucent, about 3–4 minutes.

4. 4

   Add the minced garlic to the onion and cook until fragrant, about 1 minute.

5. 5

   Add the remaining chicken stock, chestnut purée, nutmeg, and bay leaf to the pan and stir to combine.

6. 6

   Simmer the soup, occasionally stirring, until it thickens to your liking, about 20–30 minutes.

7. 7

   Reduce the heat to low and stir in the heavy cream.

8. 8

   Season the soup with salt and pepper to taste.

9. 9

   Remove the pan from the heat. Ladle the chestnut soup into individual bowls and top with chopped chives before serving.

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