Servings
Font
Back
0 from 3 votes

French chestnut soup

This lusciously smooth soup is easy to prepare and perfect as an appetizer to a festive meal, or lunch on a cold day.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 approx
Calories: 530 kcal
Course: Appetizer , Lunch
Cuisine: French

Ingredients

  • ½ onion or 2 shallots
  • 1 tablespoon butter
  • 1 lb roasted chestnuts
  • 2 ½ cups chicken stock or more as needed
  • 1 bay leaf
  • ¼ teaspoon salt or more/less to taste
  • ¼ teaspoon pepper or more/less to taste
  • ¼ cup heavy cream double cream
For topping (optional)
  • 3 roasted chestnuts either additional or set aside from above
  • 1 tablespoon butter to toast chestnuts for topping, optional

Instructions

    Cup of Yum
  1. Dice the onion. Warm the butter in a medium pot/pan over a medium heat then add the onion once melted. Cook for a couple minutes to soften so the onion becomes translucent.
  2. Set aside around 1 chestnut per person for the topping, if adding (or you can use additional, if you have them) and break into pieces.
  3. Add the rest of the chestnuts to the onion, stir to coat with the butter and then add the stock, bay leaf, salt and pepper.
  4. Cover the pot, bring to a simmer. Reduce the heat to keep it at a simmer and cook for around 20 minutes to let the flavors mingle.
  5. Meanwhile, warm the butter in a small skillet/frying pan over a medium heat and add the chestnut pieces. Cook, stirring now and then, to gently crisp and brown the chestnut pieces on each side.
  6. Once the soup has cooked around 20 minutes, remove from the heat and blend until smooth (either use a stick/immersion blender or transfer to a blender). Add the cream and mix in so well mixed. If needed, thin out the soup with a little more stock if it seems too thick (though this is a reasonably thick soup). You can also adjust the seasoning a little to taste as well.
  7. Serve the soup topped with some pieces of crisped chestnut. You can optionally use a little parsley or chives to garnish as well.

Notes

  • As noted above, if you have fresh chestnuts then roast them using my how to roast chestnuts post as a guide, then peel and weigh (remember to roast extra as you will use lose around maybe ¼ of their weight from the skins). Alternatively, you can use ready-cooked chestnuts. 

Nutrition Information

Calories 530kcal (27%) Carbohydrates 80g (27%) Protein 9g (18%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 49mg (16%) Sodium 557mg (23%) Potassium 1036mg (30%) Fiber 0.4g (2%) Sugar 5g (10%) Vitamin A 583IU (12%) Vitamin C 66mg (73%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 3approx

Amount Per Serving

Calories 530

% Daily Value*

Calories 530kcal 27%
Carbohydrates 80g 27%
Protein 9g 18%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 49mg 16%
Sodium 557mg 23%
Potassium 1036mg 22%
Fiber 0.4g 2%
Sugar 5g 10%
Vitamin A 583IU 12%
Vitamin C 66mg 73%
Calcium 57mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.