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Cream of Chestnut Soup

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 30 mins
Total time 1 hr, 5 mins
Yield Makes 8 cups
Chestnuts aren't just for roasting on an open fire. Try them steamed or roasted in Cream of Chestnut Soup. This soup is an elegant starter and over the top with the savory toppers of bacon, dried cherries, creme fraiche, and truffle oil.


  • 3 tablespoons butter
  • 1 medium-size sweet onion, chopped
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 1/4 cup Marsala*
  • 6 cups vegetable broth
  • 1 (14.1-oz.) can steamed, peeled chestnuts**
  • 1 fresh thyme sprig
  • 1/3 cup half-and-half
  • Toppings: cooked and crumbled bacon, dried cherries, crème fraîche, truffle oil

How to Make It

  1. Melt butter in a large Dutch oven over medium-high heat. Add onion and next 2 ingredients, and sauté 8 to 10 minutes or until tender.

  2. Add Marsala, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in vegetable broth, chestnuts, and thyme. Bring to a boil; reduce heat to low, and simmer 20 to 25 minutes or until chestnuts are tender. Discard thyme. Let cool slightly (about 10 minutes).

  3. Process soup, in batches, in a blender or food processor until smooth. Return to Dutch oven. Stir in half-and-half and salt and pepper to taste. Cook over low heat, stirring often, 5 minutes or until thoroughly heated. Serve with desired toppings.

  4. *1/4 cup dry white wine and 1 tsp. brandy may be substituted.

  5. **Roasted, peeled fresh chestnuts may be substituted.

  6. Note: We tested with Minerve Whole Chestnuts in Water, which can be found on the baking aisle.