Chestnut soup is a home cooking dish made with pureed chestnuts – a sweet, soft nut that is often roasted in its thick, dark brown shell. Chestnuts are low in fat and naturally gluten-free. They're a strong source of calcium, potassium, and vitamin C, providing a nutrient-dense base for this earthy soup. Whether French, Tuscan or with bacon, we let you choose which chestnut soup recipe is the best.
Creamy chestnut soup, or “velouté de châtaignes” in French, is a favorite winter recipe. If you've ever visited Paris in the winter, you may have noticed the smell of roasting chestnuts on every street corner. If you love making soups all winter long, you'll love this chestnut velouté.
Preparation:15 minutes
Cooking time:15 minutes
Servings:4
Ingredients:
- 500 g peeled and cooked chestnuts
- 2 shallots
- 1 chicken bouillon cube + 800 ml water
- 200 ml Sahne
- 30 g Butter
- Salt and pepper
Preparation:
- Peel the shallots and slice them.
- Melt the butter in a saucepan and add the shallots with a pinch of salt.
- Once they are translucent, addadd the chestnutsand then pour in the chicken bouillon cube with water, cream, salt and pepper.
- Cover the pot and bring to a boil over low heat for 15 minutes.
- Mix everything well.
This French Chestnut Soup can be made entirely in advance and stored refrigerated for up to 2 days. Heat again and add the cream just before serving. Bon appetite!
Delicious chestnut soup with bacon and chives
This chestnut soup with its delicate taste and smooth velvety texture is onegreat appetizerfor every meal. And the preparation is neither difficult nor extremely time-consuming.
Preparation:30 minutes
Cooking time:30 minutes
Servings:6
Ingredients:
- 4 slices thick-cut bacon, diced
- 1 THE BUTTER
- 1 carrot, sliced
- 1 celery stick, sliced
- 1 small leek (white and light green parts only), split long and sliced
- 2 small shallots, roughly chopped
- Salt and freshly ground pepper
- 1200ml chicken stock plus more as needed
- 420g jar of whole roasted chestnuts
- 125 ml Sahne
- Crème fraîche, chopped chives and grated nutmeg for garnish
Preparation:
- Cook the bacon in a large pot over medium heat until crispy, 8 to 10 minutes. Transfer it to a plate lined with paper towels. Pour off all but 1 teaspoon of fat.
- Melt the butter in the same pot and add the carrots, celery, leeks and shallots. Season with salt and pepper and cook over medium heat until soft and golden brown, 8 to 10 minutes.
- Add the broth and chestnuts to the pot. Bring to a simmer, partially cover the pot, and cook until all ingredients are tender, about 30 minutes. Allow to cool slightly and puree in batches in a blender until very smooth. Return everything to the pot, add the cream and heat the mixture. Add broth to thin the soup if necessary. (A spoon should not leave a trace on the surface of the soup).
- Season with salt and pepper and pour into a warmed shallow bowl. Garnish with the reserved bacon, a dab of crème fraîche, chives and a pinch of nutmeg.
Tuscan chestnut soup recipe
This Tuscan-inspired soup isn't a very ordinary soup, but the flavors all work beautifully together. It's super delicious!
Preparation:15 minutes
Cooking time:2 hours
Servings:6
Ingredients:
- 2 tbsp extra virgin olive oil
- 120g pancetta, diced
- 1/2 red onion, chopped
- 3 cloves of garlic, minced
- 1 stalk of celery, chopped
- 160 g dried chestnuts, soaked overnight in lightly salted water and drained, or replace with steamed chestnuts
- 1/4 teaspoon fennel seeds, lightly ground
- Leaves from 1 fresh rosemary sprig
- 1900 ml chicken stock or water
- Salt and freshly ground pepper to taste
- 200g white rice or barley
- 50 g aged Pecorino cheese, grated
Preparation:
- Warm the olive oil in a large pot over medium heat.
- Add the pancetta cubes and sauté until softened, about 2 minutes.
- Add onion, garlic, and celery and sauté, stirring frequently, until vegetables begin to soften, about 5 minutes.
- Scatter the chestnuts, fennel seeds and rosemary over it and stir everything well for about 2 minutes.
- Pour in the broth and bring everything to the boil.
- Reduce the heat, cover the pot, and simmer the soup for 1.5 to 2 hours, until the chestnuts are almost falling apart.
- After 1 hour, season with salt and pepper.
- Stir in the rice or barley and continue to simmer until the rice is cooked through, about 20 minutes.
- Taste and adjust seasonings.
- Ladle the soup into preheated individual bowls and serve sprinkled with Pecorino cheese.
