Chestnut Soup by Liza Goltsman

Name: Chestnut Soup
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Ingredients: 5 lb chestnuts; 4 tbsp butter; 1 onion; 5 cups vegetable stock; 0.5 cup heavy cream; salt; nutmeg; fresh parsley; 2 clove cloves; 1 dried bay leaf; 2 fresh thyme

Have you ever tried chestnut soup? This unique spring soup is easier to make than you think! The silky texture of puréed chestnuts pairs beautifully with the subtle sweetness of nutmeg and a splash of maple syrup. Garnished with bite-sized chestnut pieces and fresh parsley, every spoonful is a delightful balance of earthy and creamy flavors. Perfectly cooked onions add a gentle aroma, while thyme and bay leaf infuse the broth with herbal notes. The...

Step 1

Cut chestnuts in half. Put them in a skillet with 1 cup of water, cover, bring to a boil, turn the heat to medium, and cook for 5 minutes.

Step 2

Remove the chestnuts a handful at a time and peel them, keeping the unpeeled nuts warm in the pan.

Step 3

Set aside 10 ounces of peeled chestnuts to purée into the soup. Reserve about 5 ounces of chestnuts, cut into bite-sized pieces, for garnishing.

Step 1

Melt butter in a pot and add the onion. Cook on medium heat until translucent, about 5-7 minutes.

Step 2

Add vegetable stock, thyme, bay leaf, cloves, and peeled chestnuts. Cover the pot, bring to a gentle simmer, and cook for 20 minutes.

Step 3

Remove bay leaf, cloves, and thyme from the pot.

Step 1

Purée the soup in a blender until very smooth.

Step 2

Add heavy cream, season with nutmeg, a splash of maple syrup to taste, and salt.

Peel chestnuts while they are warm to make the process easier.

For a sweeter flavor, add a splash of maple syrup to the soup.

Use fresh parsley as a garnish for a pop of color and freshness.

Can I use pre-cooked chestnuts?

Yes, pre-cooked chestnuts can save time, but the flavor may be slightly different compared to freshly cooked chestnuts.

How do I peel chestnuts easily?

Peel chestnuts while they are warm after boiling them for a few minutes. This makes the shells easier to remove.

Can I substitute heavy cream?

You can use coconut cream or a dairy-free alternative for a lighter version.

What can I use instead of vegetable stock?

Chicken stock or water with a bouillon cube can be used as substitutes.

How long can I store the soup?

The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Step 1

Cut chestnuts in half. Put them in a skillet with 1 cup of water, cover, bring to a boil, turn the heat to medium, and cook for 5 minutes.

Step 2

Remove the chestnuts a handful at a time and peel them, keeping the unpeeled nuts warm in the pan.

Step 3

Set aside 10 ounces of peeled chestnuts to purée into the soup. Reserve about 5 ounces of chestnuts, cut into bite-sized pieces, for garnishing.

Step 1

Melt butter in a pot and add the onion. Cook on medium heat until translucent, about 5-7 minutes.

Step 2

Add vegetable stock, thyme, bay leaf, cloves, and peeled chestnuts. Cover the pot, bring to a gentle simmer, and cook for 20 minutes.

Step 3

Remove bay leaf, cloves, and thyme from the pot.

Step 1

Purée the soup in a blender until very smooth.

Step 2

Add heavy cream, season with nutmeg, a splash of maple syrup to taste, and salt.

Peel chestnuts while they are warm to make the process easier.

For a sweeter flavor, add a splash of maple syrup to the soup.

Use fresh parsley as a garnish for a pop of color and freshness.

Can I use pre-cooked chestnuts?

Yes, pre-cooked chestnuts can save time, but the flavor may be slightly different compared to freshly cooked chestnuts.

How do I peel chestnuts easily?

Peel chestnuts while they are warm after boiling them for a few minutes. This makes the shells easier to remove.

Can I substitute heavy cream?

You can use coconut cream or a dairy-free alternative for a lighter version.

What can I use instead of vegetable stock?

Chicken stock or water with a bouillon cube can be used as substitutes.

How long can I store the soup?

The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Chestnut Soup

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

How to make Chestnut Soup

Prepare Chestnuts

Cook Soup Base

Blend and Finish

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Chestnut Soup

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

How to make Chestnut Soup

Prepare Chestnuts

Cook Soup Base

Blend and Finish

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS