If you have some extra chestnuts, be sure to also try our Chestnut Stuffing Recipe.
For the chestnuts, I chose to boil the nuts, which I’ve found to be the easiest cooking method. In my How to Boil Chestnuts post, I provide detailed instructions for boiling and peeling fresh chestnuts, as well as make-ahead and storage information. If you’re in a pinch, you can buy roasted and peeled whole chestnuts at your local grocery store or even buy chestnuts online (affiliate link). They are also available cooked and peeled in a jar (affiliate link). Just make sure that the only ingredient listed is chestnuts, as we don’t want any unnecessary sugars or additives. Alternatively, you can use unsweetened chestnut puree in this recipe. To make the soup, you’ll need extra virgin olive oil, a shallot or a small onion, a carrot, celery, garlic cloves, fresh thyme, a bay leaf, vegetable broth, kosher salt, white pepper (or black pepper), heavy cream (optional), and grated nutmeg. To garnish the soup (optional), you can use creme fraiche, chopped fresh chives, or chopped bacon.
Shallot: You can use a shallot, a small white onion, or a large leek for this recipe. Leeks are typically harder to find but add a wonderful, delicate flavor to any soup. If you use a leek, make sure to wash it well, as soil tends to get stuck in the layers of the vegetable. Fresh herbs: I chose fresh thyme sprigs for this roast chestnut soup, but you can also use fresh parsley or sage for a touch of herbal flavor. Feel free to use whatever you have on hand. Stock: Vegetable broth (or my vegetable stock from kitchen scraps) is a great base for this vegetarian chestnut soup, especially if you’re serving it for vegetarian friends. If you’re not worried about making the soup vegan or vegetarian, you can use chicken stock or a bouillon cube instead. If you choose to use a bouillon cube, boil the water first, dissolve the cube, and then add the veggies. Crumbled bacon: Topping this soup with crumbled bacon adds a salty, savory element that perfectly complements the dish. Feel free to use your bacon of choice, but I personally love to make turkey bacon in oven or in the air fryer. Alcoholic option: For an adult-friendly flourish, finish off each bowl of soup with a tablespoon of brandy or sherry. The alcohol gives the soup a gourmet feel and brings out the nutty flavor profile. Creme fraiche: If you happen to have some store-bought creme fraiche (French for “fresh cream”) on hand, why not add a dollop to your soup? Its nutty, tangy flavor is reminiscent of sour cream and adds a beautiful creaminess to the dish.
Store: Before storing, let the soup cool down to room temperature. Spoon it into an airtight container and keep it in the fridge for up to 5 days. Freeze: Let the soup come to room temperature and store it in an airtight container in the freezer for up to 3 months. Thaw: To thaw from frozen, let the soup sit in the fridge overnight before reheating. Reheat: Reheat in a saucepan on the stove, making sure to stir often as it heats up. The soup tends to thicken as it sits, so you may need to add a quarter cup of liquid to thin it out.
Be careful when blending: Whether you’re using a food processor, a regular blender, or an immersion blender to puree the soup, remember that you’re working with very hot soup that may burn you. Take your time and wear oven mitts if needed. No hand blender, no problem: I prefer to use an immersion blender (aka hand blender) because it yields a super smooth and creamy texture, but you can also use a food processor or a regular blender and puree it in batches for similar results. Foam on top: You may end up with some foam on top after pureeing the soup. This is normal. You can remove it with a spoon or bring the soup to one last boil while stirring it constantly. It should disappear as you stir it.
Make it a luxurious dinner: Want to make your next dinner party feel extra special? Serve this soup as the perfect starter (with crusty bread) to accompany a spread of gourmet dishes. My go-to gourmet meal is Roasted Cornish Hens as the main course paired with Rosemary Mashed Potatoes and a Butternut Squash Salad. Give it a French twist: Transport your friends, family, and guests to Paris with a French-inspired meal. Add a dollop of creme fraiche to make it a French chestnut soup (the French may call it a “chestnut veloute”), and serve with my delicious Chicken Fricassee, Brioche Bread, and these Easy Green Beans for true culinary experience. And don’t forget to grab a bottle of French wine for a full meal that is guaranteed to impress!
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