Chestnut Soup

Carla A. 0

"My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner."

Ingredients 1 h 5 m {{adjustedServings}} servings 361 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1037 mg
  • 41%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. To Cook Chestnuts: With a sharp knife, slice an "X" across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
  2. In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
  3. Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.
Tips & Tricks
Jersey Fresh Tomato Soup

See how to make a fresh tomato soup that’s creamy without being high fat.

How to Make Minestrone Soup

See how to make classic, comforting minestrone soup.

Rate recipe

Your rating


Reviews 12

  1. 12 Ratings


This soup is different and fantastic! Everyone practically licked their bowls clean! However peeling the chestnuts is a pain! Tips: 1)Strain the soup before pureeing, gets rid of the chestnut skins missed; 2)Taste before adding sugar, we found that the soup's naturally sweet enough and didn't need sugar. My uncle is convinced this soup cured his cold!


When it comes to chestnut soup recipes, this is probably 'the best' - so I gave it five stars. If you love chestnuts and want to make a soup with them, this is the way to go. However, both my husband and I thought the soup was really sweet and rich, and something we'd prefer to eat only once a year (holiday time). Just FYI, the soup is best in small portions - 1/2 cup appetizer before a large turkey/potatoes/stuffing meal. Not as a soup-for-dinner. (Duh. We tried the latter and got really sick of it, really quickly.)


Very delicate...gentle use of chestnuts and good introduction for people who don't usually eat them. Easy recipe to put together, excellent on a cold day!