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  • Writer's pictureJessie Desmond

Chestnut Soup

This is is a favorite recipe of mine. I can't always find chestnuts in produce, so I will often look for packaged ready-to-eat chestnuts. I also really like to pair this soup with some roasted chicken. It can make a fairly inexpensive, but hearty fall/winter meal.


Chestnut Soup and a plate with Roasted Chicken, sliced Pear, and one Chestnut.

Chestnut Soup

Serves 4


1lb Chestnuts, roasted and shelled (or 3 bags Geffen ready-to-eat Chestnuts)

1 Shallot, diced

2-½ cups Water

1 TBSP Chicken Base

2 tsp Rosemary

1-½ cup Heavy Cream

1 TBSP Butter

Salt and Pepper, to taste


  1. Your chestnuts should be roasted and shelled before starting. Take your prepped or ready-to-eat chestnuts and puree them in a food processor until smooth. If it helps, add a 1/2 cup water to create a smooth puree.

  2. In a pot over medium heat, melt your butter, then add the diced shallot. Cook your shallot until soft. Add in the water, chicken base, rosemary, heavy cream, and chestnut puree. You can add the salt and pepper at this time or wait until after it’s dished up.

  3. Stir occasionally over 15 minutes and let the soup gently simmer.


NOTE: You could opt to add in 1 cup chopped mushrooms, 14 oz cannellini beans, 1 cup pureed cauliflower, or 1 cup pureed parsnip. If opting to add mushrooms, porcini, morels, chantarelles, or king trumpets pair wonderfully.


Pairs nicely with a roasted chicken or turkey, crusty bread with butter, and/or side of orchard fruit slices (apples or pears or peaches or plums). This is shown in the photo above, which also includes a single ready-to-eat chestnut.


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