Chestnut Soup Recipe

When’s the last time you cooked a chestnut soup recipe?

Perhaps a long time ago...perhaps never!

So here's your chance to try a delicious and unique recipe that highlights chestnuts as a main ingredient and thickener in this hearty, nutritious soup.

Plus - as with all our recipes online - it even has a splash of red port for its deep flavor and aroma. 

Chestnut soup is a great winter meal, for those cold, snowy days...and even more special around the holidays for family meals.

You’re sure to love the smooth texture and flavor of the chestnuts, and that combined with the hearty potatoes, chicken broth, cream, and red port is surely a memorable treat indeed. 

Chestnut Soup Recipe: Ingredients List

This recipe is for approximately eight people, and the ingredients that we are going to need are the following:

  • one large potato, cut in small cubes
  • 1 celery stick, cut in thin slices
  • 1 medium sized onion, finely chopped
  • 1 1/2 ounces of fresh butter
  • 2 pounds of chestnuts
  • 1 quart of chicken broth
  • 3 ounces of heavy cream 
  • 2 - 3 tablespoons of red port
  • salt
  • fresh ground black pepper

Chestnut Soup Recipe: Cooking Steps

We start our recipe by peeling carefully our chestnuts.

In a large pot over a low flame we heat up and melt our fresh butter and saute there potato cubes, the celery slices, and the finely chopped onions for approximately five minutes.

We add the chestnuts and chicken broth and slowly boil with the pot covered for 25 more minutes until the chestnuts and potatoes soften. 

With a hand mixer, we partially blend the potatoes and chestnuts and over a low flame we keep boiling while stirring for ten to twelve more minutes until the liquid reduces to half its original amount.

If the soup is really thick, we can add a little bit of water. Add salt and pepper as needed.

We then add the heavy cream, and the red port

Now we turn off the flame and let the soup cool down slightly. Then we serve. 

This chestnut soup works well with an oak-aged Chardonnay. Oak-aged Chardonnays generally display a fuller mouthfeel, one that many sense as buttery in texture and even in flavor. 

That buttery texture of the Chardonnay blends perfectly with the buttery, thick texture of the chestnut soup.

Plus, being a vegetarian soup, without heavy meats or proteins, its an easy dish to pair up with a medium-body white wine. 

So cheers and enjoy! You'll be warmed up in no time!  

Hungry for more wine recipes?

I highly recommend this book:

The Wine Lover's Cookbook! 

(Book review on its way!)

* * * * * * *

› Chestnut Soup

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