Chestnut Soup


When most people think of chestnuts, they think of roasting them over an open fire at the holidays, but did you also know you can make a delicious soup out of them? I first got the idea for this soup while we were out to our first family movie at the theater. The day after Thanksgiving, we took our 3 year old son to see the movie Tangled in 3-D. He was so still through the whole movie, he was enthralled with the 3-D effects and the excitement. In the movie, Rapunzel’s evil mother Gothel, tells her she is going to make her chestnut soup. I thought it would be fun to create a chestnut soup, the same as in the movie Tangled, for my son. I flavored the soup with winter spices, which made it taste rich and comforting. I added allspice, cloves and a little nutmeg. I finished the soup with a little cream to make it extra special.

Chestnut Soup Recipe


1 lb. chestnuts, scoured, boiled and shelled
3 stalks celery, chopped
1 leek, chopped
2 medium carrots, chopped
2 quarts chicken stock
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 allspice berry, crushed
2 cloves, crushed
a dash of nutmeg
1 cup cream or milk
olive oil


1. First take chestnuts and with a sharp knife, place an x or one large slash through the skin. Then place chestnuts in your soup pot. Fill pot with enough water to cover and bring to a boil. Boil for 3 minutes and remove from heat. Remove their shells.

2. Preheat large soup pot. Drizzle with olive oil. Add celery, leek and carrots. Saute until softened. Add chicken stock, thyme, tarragon, allspice, cloves, nutmeg and chestnuts. Bring to a boil and simmer for 30 – 40 minutes.

3. Puree soup with a submersible blender or with a regular blender in batches. Add soup back to the pot.

Article Posted 6 years Ago

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