Chestnut Soup

Cozy up with a bowl of luxurious Chestnut Soup, a creamy and comforting dish that’s perfect for cool weather. This recipe highlights the subtle, nutty sweetness of chestnuts, which pair beautifully with fragrant thyme, sautéed onions, and garlic for a rich, savory base. Whether you use fresh chestnuts or their convenient pre-cooked counterparts, this soup is pureed to velvety perfection and finished with a swirl of heavy cream for extra indulgence. With minimal prep and a magical depth of flavor, it’s a gourmet treat that’s surprisingly easy to make. Serve it as an elegant starter or a satisfying main course, garnished with fresh parsley for a pop of color. Perfect for holiday entertaining or a cozy weeknight dinner!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g Fresh chestnuts (or pre-cooked, vacuum-packed chestnuts)
• 2 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1 large Yellow onion, finely diced
• 2 Garlic cloves, minced
• 2 Fresh thyme sprigs
• 1 liter Vegetable stock (or chicken stock)
• 100 ml Heavy cream
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 1 tbsp Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

If using fresh chestnuts, start by scoring an 'X' on the flat side of each chestnut using a small, sharp knife. Place the chestnuts in a pot of boiling water and simmer for 10 minutes. Drain, let them cool slightly, then peel off the shells and inner skin. If using pre-cooked chestnuts, skip this step.

Step 2

In a large pot, heat the butter and olive oil over medium heat until the butter is melted.

Step 3

Add the diced onion and sauté for 5-7 minutes, or until soft and translucent.

Step 4

Stir in the minced garlic and cook for 1-2 minutes, until fragrant.

Step 5

Add the peeled chestnuts, thyme sprigs, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the chestnuts are very tender.

Step 6

Remove the thyme sprigs and discard them.

Step 7

Using an immersion blender, puree the soup until smooth and creamy. Alternatively, let the soup cool slightly and blend it in batches using a countertop blender.

Step 8

Stir in the heavy cream and season with salt and ground black pepper to taste. Gently reheat the soup over low heat if needed, but do not bring it to a boil after adding the cream.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1875.4g)

Amount per serving	% Daily Value*
Calories	1659.3

Total Fat 77.5g	0%
Saturated Fat 37.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 162mg	0%
Sodium 4826.6mg	0%
Total Carbohydrate 219.7g	0%
Dietary Fiber 20.5g	0%
Total Sugars 54.1g
Protein 16.4g	0%

Vitamin D 0IU	0%
Calcium 181.2mg	0%
Iron 6.9mg	0%
Potassium 3435.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 4.0%

Carbs: 53.5%