Recipes Silky Chestnut Soup 5.0 (6,067) Add your rating & review More Soup Recipes By Wolfgang Puck Wolfgang Puck Award-winning celebrity chef to the stars, Wolfgang Puck is world-famous for both his culinary excellence and business savvy. Over the course of five decades he has built a global empire that encompasses high-profile restaurants like Spago; an eponymous line of cookware, coffee, wine, and cookbooks; and event catering. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 1 hr Yield: 6 Ingredients 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 Directions 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. 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. Rate it Print