This chestnut soup is silky, rich and inviting. Serve it at your holiday parties and people will rave!
Christmas has become such a special time for me. We travel to Tucson, AZ every year to visit my husband’s family. Every year I eagerly anticipate the moment we reach the desert landscape, surrounded by cactus and mountains, warmer weather and amazing food. I love experiencing the holidays through the eyes of his nephews. It’s such a fun trip. I’ll be bringing my camera this year and documenting our vacation. We leave Thursday! On to the recipe…
I grew up hearing songs about chestnuts, but had no idea what they tasted like. They’re delicious! As far as I’m concerned, this is the perfect winter soup. It’s silky, rich and inviting. Serve this chestnut soup at your holiday parties and people will rave.
If you’ve never roasted chestnuts before, removing the shell and skin can be a bit of a chore. They come off easiest when the chestnuts are still hot. I like to smash the hot nuts with the side of my knife like a garlic clove. If you have a really good blender such as a Vitamix you can get away with leaving some of the skin on. It will soften during the cooking process and blend right into your puree. If you’re using a more standard blender, you may want to strain the soup through a chinois or fine mesh strainer before adding the cream.
Creamy Chestnut Soup
- 1 pound chestnuts
- olive oil
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1 large or 2 small carrots, diced
- 4 cloves garlic, chopped
- 2 sprigs of thyme, leaves removed
- 1/4 cup sherry, plus extra
- 2 cups chicken or vegetable stock, preferably homemade
- 1 cup heavy cream
- Using a sharp knife, cut an x into each chestnut, then roast them at 400 degrees F for 20 minutes.
- Peel the shell and skin away from the meat of the chestnut (this is easier to do when they're hot).
- In a dutch oven, sweat the onions, carrots and celery with a bit of salt and a bit of olive oil. Allow the veggies to soften.
- Add the chestnuts and thyme leaves.
- When the water is evaporated from the vegetables and a glaze begins to appear on the bottom of the pan, deglaze with 1/4 cup sherry.
- Add the stock and some pepper. Bring everything to a boil, then reduce the heat to low and cover the pot.
- Allow the soup to simmer, covered, for 30 minutes.
- Carefully ladle the soup into a sturdy blender and puree until silky.
- Return the soup to the pot and stir in the cream on low heat. Season with salt and pepper to taste. Finish with a splash of sherry.
- Garnish with thyme before serving.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
In my country, chestnuts are used with mashed potatoes to accompany game dishes. So this is new for me! Thanks for sharing :-)
movita beaucoup says
Why, this sounds like the holidays in a bowl!
Don’t think I have ever had chestnut soup before – looks superb.
I am so happy to see this recipe. My mom wants chestnuts to be incorporated into Christmas eve dinner, but I was at a loss. You have solved my problems. First course = SavorySimple’s Chestnut Soup!
Elaina @ Flavour says
I’ve never heard of Chestnut Soup…cool! I should give this a try this year :) Thanks x ps. Beautiful shot! Happy Holidays x
I just have to make this be part of my family’s Christmas Eve menu. I’m sure it will be a hit just by glancing over the ingredients. So perfect for the holidays!
Oh, I absolutely love chestnut soup! We have it every year at Thanksgiving. Your version sounds delicious. Hope you have a wonderful time in AZ…take lots of photos! :)
A completely yummy and decadent soup. Wish I had a bowl right now. I’m always meaning to make chestnut soup or chestnut puree, but I never get any further than tossing roasted chestnuts in the dressing/stuffing for the bird.
I have actually never had chestnuts (or chestnut soup for that matter) but it looks lovely and I would be interested to try it! Beautiful photo, by the way.
I have never eaten nor cooked with chestnuts. This soup makes them look so appetizing. I would love to try this recipe. :)
This looks like a lovely dish for new year’s eve dinner!
I am supposed to be in Tucson this year, but stuck at home while all my siblings, mom, and aunt celebrate there without me. Definitely the best time of year to visit the desert. Soup looks so silky and rich. I wonder what kind of bread we could dip in it.
Also, I enjoy your blog very much so I nominated you for a Versatile Blogger Award! The details are on my blog. :)
Biren @ Roti n Rice says
I love chestnuts and this sounds like a delicious soup! Merry Christmas and have a wonderful time in Arizona.
This does sound and look like a very satisfying soup and well worth the preparation time. Your photography is so crisp. I look forward to seeing pictures from your Tucson Holiday escapade, if you choose to post them, that is. Wishing you a succulent New Year.