Leo Gong; Karen Shinto Photo by: Leo Gong; Karen Shinto

Chestnut Soup

With the help of peeled vacuum-packed chestnuts (available at gourmet shops and Whole Foods Markets), this otherwise labor-intensive soup becomes a rich weeknight standby.

Sunset NOVEMBER 2007

  • Yield: Makes 6 servings


  • 2 tablespoons butter
  • 2 onions, chopped
  • 4 stalks celery, chopped
  • 1 teaspoon salt, plus more to taste
  • 1 1/2 pounds peeled, vacuum-packed chestnuts
  • 4 cups chicken stock
  • 2 bay leaves
  • Freshly ground black pepper
  • Crème fraîche for garnish
  • Chopped parsley for garnish


1. Melt butter in a medium saucepan over medium-high heat. Add onions, celery, and 1 tsp. salt. Cook, stirring, until onion and celery have softened, about 5 minutes.

2. Add chestnuts, chicken stock, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer until chestnuts are soft, about 10 minutes.

3. Remove bay leaves and purée soup using an immersion blender (or whirl in batches in a blender or food processor). Add more salt and freshly ground black pepper to taste. Serve garnished with a dollop of crème fraîche and a sprinkle of chopped parsley if you like.


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Chestnut Soup Recipe