Chestnut Soup

Chestnut soup is rich and comforting while simultaneously light and festive.

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2 oz butter
2 sprigs rosemary or thyme, left whole and tied
1 onion, sliced thinly
3 cloves garlic, minced
1 cup sherry or apple cider
1 lb chestnuts
1 lb potatoes, peeled and diced
1/2 cup heavy cream
1 orange, zest and juice
1 lemon, zest and juice


  1. In a soup pot, heat the butter over medium heat until beginning to brown
  2. Add the herb bundle and briefly fry, about 30 seconds
  3. Add the onion and garlic with a hefty pinch of salt and black pepper and reduce the heat to low to sweat until soft
  4. Add the sherry and cook until dry
  5. Add the chestnuts and potato along with 3 cups of water or stock
  6. Bring to a boil over high heat, reduce to a simmer and cook until the potatoes and chestnuts are soft
  7. Remove the herb bundle and discard
  8. Add the citrus zest and juice then blend until silky smooth
  9. Whisk in the cream
  10. Taste and adjust seasoning as desired (sometimes it needs a splash of maple syrup to bring out the nutty sweetness of the chestnuts)