Chestnut Soup
Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
60 minFew soups feel as luxurious as this one, and it starts with ingredients you probably already have in the pantry.
Roasted chestnuts simmer alongside a classic mirepoix of onion, carrot, and celery in chicken broth seasoned with basil, marjoram, and bay leaf.
Once everything is tender, it all gets blitzed into a velvety puree, then enriched with evaporated milk and a generous pour of marsala or sherry that adds a subtle sweetness.
The beauty here? It works hot on a cold night or chilled on a summer evening.
Pro Tips
- Frozen or jarred roasted chestnuts save loads of time and work just as well as freshly roasted.
- Blend in batches and vent the lid slightly. Hot soup in a sealed blender is a kitchen disaster waiting to happen.
- For a lighter version, use vegetable broth and skip the sherry. For a richer one, swap the evaporated milk for heavy cream.
Ingredients
Directions
In a large pot, heat the oil and sauté the onion, carrot and celery.
Add the broth, sugar, bay leaf, basil, marjoram and chestnuts.
Simmer until the chestnuts are tender, about 25 minutes.
Remove and discard the bay leaf.
Carefully transfer to a food processor or blender and purée the mixture.
Return to the pot and stir in the evaporated milk, and bring to a boil; add the marsala, sherry or chicken broth.
Season to taste with salt and pepper.
Serve hot or cold.
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