Chestnut Soup

chestnut soup

Chestnut Soup

A creamy and comforting soup made with roasted chestnuts, onion, garlic, and herbs. A classic autumn dish that pairs perfectly with rustic bread.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: Autumn, European
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g roasted and peeled chestnuts
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil or butter
  • 750 ml vegetable or chicken stock
  • 100 ml cream optional, for richness
  • 1 sprig thyme or rosemary
  • Salt & black pepper to taste
  • Optional garnish: parsley, croutons

Equipment

  • Large saucepan
  • Blender or immersion blender
  • Wooden spoon

Method
 

  1. Heat olive oil or butter in a large saucepan. Add onion and garlic, sauté until soft.
  2. Add roasted chestnuts and thyme/rosemary. Stir for 2–3 minutes.
  3. Pour in the stock and bring to a boil. Reduce heat and simmer for 20 minutes.
  4. Remove herbs and blend the soup until smooth and creamy.
  5. Stir in cream if desired, and season with salt and pepper.
  6. Serve hot, garnished with parsley or croutons.

Notes

💡 Tip: Roast chestnuts in advance for deeper flavor.
⚠️ Note: Make sure chestnuts are fully cooked and peeled before blending.

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