Chestnut Soup

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  • 1 potato, diced
  • 1 stalk celery, finely chopped
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 40g butter
  • 1 kg chestnuts, peeled (500g peeled weight)
  • 1 litre chicken stock
  • 100ml cream
  • salt and freshly ground black pepper
  • 1 tablespoon sherry


In a heavy based saucepan sweat vegetables in butter for 5 minutes. Add chestnuts and stock and simmer, cover for 25 minutes until nuts are tender.
Pour into a food processor and process until soup is quite smooth. Add cream and gently reheat, add sherry prior to serving.


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