Chestnut soup

    50 min

    Delightful soup made with chestnuts toasted in butter, chicken stock, vegetables and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of soured cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance.

    99 people made this

    Serves: 16 

    • 125g butter, divided
    • 4 (200g) packs cooked & peeled whole chestnuts
    • 1 carrot, peeled and sliced
    • 1 parsnip, peeled and chopped
    • 1 celeriac, chopped
    • 1.75L chicken stock
    • 125ml Madeira wine
    • 1 pinch ground nutmeg
    • salt and freshly ground black pepper to taste
    • 2 sprigs fresh parsley, chopped
    • 1 pinch cayenne pepper, or to taste
    • 4 tablespoons soured cream, for topping

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a heavy frying pan over medium heat, melt 60g of the butter. Saute the chestnuts in butter until heated through; set aside. Melt remaining butter in a large pot, and stir in the carrot, parsnip and celeriac. Cook until tender. Add the stock, chestnuts and wine. Bring to the boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes. Puree the soup in a food processor or blender a little at a time.

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    Reviews in English (12)


    Very nice soup cooked it for my family Christmas day dinner for Starter and was a success. I did have to use vegetable stock cube to accommadate a Vegetarian and that did work well.  -  11 Jan 2012


    I followed this recipe exactly and it was just divine. I love chestnuts and am always looking for new ways to make them! I loved the soup and our guests did too - many thanks for this brilliant recipe  -  08 Dec 2008


    mmmmm such a lovely soup. a great way to use whats in season. i used veggie stock instead of chicken to make it vegetarian. loved it! really rich and velvety. thank you  -  16 Dec 2008