The Recipes

Chestnut Soup

This is so quintessential holiday or winter cooking.  I made this batch of soup and served it as an appetizer in shot glasses, but this could easily be a first course for 2-3 people, or just for you with leftovers.

Chestnut Soup


- 1/2 lb. chestnuts
- 1 T. butter
- 2 celery ribs, diced
- 1/2 large yellow onion, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 3 c. vegetable stock
- a few dashes Worstershire
- a few dashes hot sauce
- 1 c. heavy cream
- salt
- pepper
- olive oil

Heat a large pot of water.  Using a small knife, cut a slit down the side of each chestnut.  Once the water is boiling, add the chestnuts and boil for 4-5 minutes.  Drain them until they are cool enough to handle but still warm.  Crack the chestnuts and remove the meat.

In a large pot, heat 1 T. of olive oil and 1 T. of butter.  Add the onion and celery and season with salt.  Let them soften over medium heat for 6-7 minutes.  Add the garlic and stir for a minute longer.  Add in the chestnuts and stock and season with salt and pepper.  Let the soup simmer for 1 hour, or until the chestnuts are completely soft.

Working in batches in a regular blender or using an immersion blender, puree the soup.  Return to the pot and stir in the heavy cream, Worstershire and hot sauce.  Let it simmer another ten minutes.  Taste and season with salt and pepper to taste.  If serving in bowls, top with chopped chives, crisped pancetta or a dollop of marscapone.