Chestnut Soup with Pine Nuts and Currants

Notes: If using cooked, peeled chestnuts, omit steps 1 and 2. If making soup through step 5 up to 2 days ahead, cover and chill.

Yield: Makes about 3 quarts; 8 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 24%
  • Protein: 13g
  • Fat: 11g
  • Saturated fat: 3.4g
  • Carbohydrate: 65g
  • Fiber: 12g
  • Sodium: 96mg
  • Cholesterol: 11mg


  • 3 pounds fresh chestnuts or 5 cups cooked, peeled chestnuts (fresh, frozen, canned, or vacuum-packed; see notes)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 teaspoons fennel seed
  • 1 1/2 tablespoons olive oil
  • 7 cups fat-skimmed chicken broth
  • 1 cup half-and-half (light cream)
  • 1/4 cup dried currants
  • 1/4 cup pine nuts
  • Salt and pepper


  1. 1. Cut an X about 1/2 inch long through the flat side of each chestnut shell. Place nuts in a 12- by 17-inch pan.
  2. 2. Bake in a 400° oven until shells begin to split open and nuts are slightly soft (break 1 open to test), 25 to 30 minutes. Hold 1 hot nut at a time in a soft potholder and squeeze to loosen shell. Pull off shell and brown skin; use a small, sharp knife to pull bits of skin from crevices. Discard any moldy or hard, dried nuts.
  3. 3. Meanwhile, in a 5- to 6-quart pan over medium-high heat, frequently stir onion, celery, and fennel seed in 1 tablespoon oil until vegetables are limp, 8 to 10 minutes.
  4. 4. Add broth and chestnuts; bring to a boil over high heat. Reduce heat, cover, and simmer until chestnuts mash easily, about 40 minutes.
  5. 5. Whirl mixture, a portion at a time, in a blender or food processor until smooth.
  6. 6. Return purée to pan and add half-and-half. Stir over medium-high heat until steaming, about 3 minutes (about 8 minutes if chilled).
  7. 7. Meanwhile, in a 10- to 12-inch frying pan over medium heat, frequently stir currants and pine nuts in remaining 1/2 tablespoon oil until nuts are golden, 3 to 5 minutes. Pour into a small bowl.
  8. 8. Ladle soup into bowls and top equally with currant-pine nut mixture. Season to taste with salt and pepper.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chestnut Soup with Pine Nuts and Currants Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy