Silky Chestnut Soup


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Active Time:
25 mins
Total Time:
1 hr


  • 4 tablespoons unsalted butter

  • 1 medium carrot (finely chopped)

  • 1 celery rib (finely chopped)

  • ½ medium onion (finely chopped)

  • 2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar)

  • 1 cup ruby port

  • 1 thyme sprig

  • 3 cups chicken stock or low-sodium broth

  • ½ cup heavy cream

  • Salt and freshly ground pepper


  1. Melt the butter in a medium sauce-pan. Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the chestnuts and cook for 4 minutes. Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 4 minutes. Add the stock and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Discard the thyme sprig.

  2. Add the cream to the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and bring to a simmer. Season with salt and pepper and serve.

Suggested Pairing

A tart California sparkling wine will contrast with this creamy soup.

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