Creamy chestnut soup

    Creamy chestnut soup


    24 people made this

    About this recipe: My Aunt Anne started a new tradition several years ago with this fabulous addition to our family Christmas dinner.

    Serves: 6 

    • 1.8L chicken stock
    • 675g chestnuts, peeled
    • 50g chopped onion
    • 3 sprigs fresh parsley
    • 2 whole cloves
    • 1 bay leaf
    • 125ml double cream
    • 3/4 teaspoon sugar
    • salt to taste
    • ground black pepper to taste

    Prep:30min  ›  Cook:1hr  ›  Extra time:1hr30min  ›  Ready in:3hr 

    1. To cook chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a swiss roll tin. Pour 60ml water into the tin. Bake in a preheated 220 C / Gas 7 oven for 10 minutes. When cool enough to handle, shell and peel the chestnuts.
    2. In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
    3. Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable stock can be substituted for the chicken stock.

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    Reviews (1)


    This was an exquisite soup and very easy to make if you start with ready-peeled and cooked chestnuts, which I did. I made a few tweaks... namely I skipped the parsley and I used less cream to make it a bit healthier. I find chestnuts lend a creaminess of their own, so it's easy to reduce the amount of cream. Perfect for a Christmas starter. loved it, thank you. - 14 Nov 2014

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