Sweet chestnut soup

JanaBy Jana    

November 9, 2014

Sweet chestnut soup 0 5 0

Serve hot with a spoonful of soured cream and a light sprinkle of cayenne pepper.

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Yields: 6 Servings


1In a heavy frying pan over medium heat, melt 60g of the butter. Saute the chestnuts in butter until heated through; set aside.


3Melt remaining butter in a large pot, and stir in the carrot, parsnip and celeriac. Cook until tender. Add the stock, chestnuts and wine. Bring to the boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes.


5Puree the soup in a food processor or blender a little at a time.


125g butter, divided

4 (200g) packs cooked & peeled whole chestnuts

1 carrot, peeled and sliced

1 parsnip, peeled and chopped

1 celeriac, chopped

1.5L veg stock

125ml white wine

1 pinch ground nutmeg

salt and freshly ground black pepper to taste

2 sprigs fresh parsley, chopped

1 pinch cayenne pepper, or to taste

4 tablespoons soured cream, for toppin


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