Creamy Chestnut Soup

Chestnuts can be a bit pricey, so feel free to substitute a third to half of the chestnuts in this recipe with an equivalent amount of parsnips, rutabaga, or potatoes.

  • 4 tablespoons butter
  • 1 large onion, chopped
  • 4 large garlic cloves, crushed
  • 2 1/2 pounds peeled roasted chestnuts (or 6 cups peeled frozen & thawed or jarred chestnuts)
  • 6 cups chicken or vegetable broth
  • 1 small bunch fresh sage
  • 1 sprig fresh rosemary
  • 1/4 cup dry sherry
  • 1 cup heavy cream

Kosher salt

  1. For garnish: cooked chopped bacon, crisp sage leaves, minced chives, olive oil
  2. Directions
  3. Melt the butter in a large heavy Dutch oven or saucepan over medium-high heat. Add the onions and saute about five minutes until translucent. Add the garlic, chestnuts, broth, sage, rosemary, and 2 teaspoons of kosher salt. Bring to a boil, then reduce heat and let simmer about 30 minutes, or until the chestnuts are tender. 
  4. Remove from heat and puree the soup in batches until it’s all smooth. Stir in the sherry and cream and let simmer and additional 10 minutes. Taste and add salt, as needed. 
  5. Serve hot, garnished with bacon, sage leaves, chives, and a drizzle of olive oil.
  6. Detailed recipe and credit:

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