Chestnut Soup Recipe: How to Make Chestnut Soup
Written by MasterClass
Last updated: Jun 14, 2022 • 2 min read
Put your fall chestnut harvest to good use by making this recipe for velvety chestnut soup, featuring a rich mixture of boiled and puréed nuts, heavy cream, and aromatics.
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What Is Chestnut Soup?
Chestnut soup is a comfort food dish featuring puréed chestnuts, a sweet, soft nut that home cooks often roast in its thick, dark-brown shell. Low in fat and naturally gluten-free, chestnuts are a strong source of calcium, potassium, and vitamin C, providing a nutrient-dense base for this earthy soup.
3 Tips for Making Chestnut Soup
Follow these simple tips to make the most of this satisfying winter soup.
- 1. Use fresh chestnuts when possible. For the best-tasting dish, use freshly boiled and shelled chestnuts. In a pinch, canned or jarred pre-cooked chestnuts will also purée up nicely to form this soup’s hearty base.
- 2. Play around with toppings. Elevate this simple soup with various indulgent toppings. Drizzle the dish with crème fraîche or heavy cream, or add a dollop of sour cream for cool, creamy contrast. Top the soup with crumbled bacon or sausage for some meaty richness. Sprinkle in fried onions or chopped nuts for crunch. Garnish the soup with chopped herbs, chives, or green onions.
- 3. Store properly. Leftover chestnut soup will keep well in an airtight container in the refrigerator for up to 4 days. Let the soup cool fully to room temperature before storing.
Creamy Chestnut Soup Recipe
makes
prep time
20 mintotal time
45 mincook time
25 minIngredients
- 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
In a large saucepan over medium heat, melt the butter.
- 3
Add the chopped onion to the melted butter and cook until soft and slightly translucent, about 3–4 minutes.
- 4
Add the minced garlic to the onion and cook until fragrant, about 1 minute.
- 5
Add the remaining chicken stock, chestnut purée, nutmeg, and bay leaf to the pan and stir to combine.
- 6
Simmer the soup, occasionally stirring, until it thickens to your liking, about 20–30 minutes.
- 7
Reduce the heat to low and stir in the heavy cream.
- 8
Season the soup with salt and pepper to taste.
- 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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