Chestnut Soup

Leo Gong; Karen Shinto

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.

Yield: Makes 6 servings
Recipe from Sunset

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  • 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. 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. 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. 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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