GASTRONOMADS | Food & Wine Club

Chestnut soup

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  • 200 grams chestnuts, boiled
  • 2 potatoes, peeled and cut into cubes 
  • 1 large onion, finely chopped
  •  450 ml beef or vegetable broth
  • fresh thyme
  • 1 tablespoon butter or margarine
  • salt – pepper
  • heavy cream


In a pot, heat the butter and add the onion and potatoes. Add the chestnuts, stir well and add a small glass of white wine. Season, cover and bring to the boil. Reduce the heat and let simmer for 20 to 25 minutes. Transfer the soup to a blender and spin until velvety or creamy smooth. 

Check the seasoning and add a dollop of heavy cream if you like. 

You can serve the soup with an adding of warm croutons and strained yoghurt*. To finish, you can flavour it with a dash of fresh thyme.

*:  if you have not added heavy cream, as mentioned above.

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