Chestnut Soup recipe

Preparation Time: 40 minutes | Cooking Time: 45 minutes

This simple chestnut soup is made with chestnuts, chicken stock, spices, herbs and double cream. It's thick and luxurious - perfect for serving as a Christmas dinner starter or as a warming dinnertime dish.


  • 675g chestnuts
  • 1 3/4 litres chicken stock
  • 1 small onion
  • Small handful freshly chopped parsley
  • 125ml double cream
  • 2 whole cloves
  • 1 bay leaf
  • 3/4 tsp. sugar
  • Salt and pepper


  1. Cut a cross into the bottom of each chestnut and place into a roasting tin with 4 tbsp. of the chicken stock. Bake in a 220C oven for 10 minutes, then leave them to cool until you can handle them. Peel.

  2. Finely chop the onion. Place the chestnuts, onion, parsley, cloves, bay leaf and chicken stock into a saucepan. Bring to the boil and reduce to a simmer. Cook for 45 minutes and then fish out the bay leaf and cloves.

  3. Pour the mixture into a blender and blitz until smooth. Add the double cream and blend once more and season with salt, sugar and pepper to taste.

Make the dish extra special by garnishing with extra double cream and a few sprigs of fresh parsley. Recipe serves 8.

Author: Laura Young.

Back to the Chestnut Recipes home page.

Add a Review or Comment:

675gabout 24 oz (23.809275 oz based on 0.035273 ounces in a gram)
125mlabout ½ cup (0.5283 cups based on 236.59 mililitres in a US cup)
220C425F / Gas Mark 7


Published: September 27, 2012