Cream of Chestnut Soup


  • Chestnuts – 450g (1lb)
  • Onion – 100g (4oz) chopped
  • Butter – 25g (1oz)
  • Chicken stock – 568ml (1 pint)
  • Salt and freshly ground black pepper
  • Fresh milk – 300ml (1/2 pint)
  • Fresh single cream – 150ml (5 fl oz)
  • Parsley – chopped, to serve

1. Method

Make a small slit near the pointed end of the chestnuts. Place in a basin, cover with boiling water and leave for 5 minutes. Remove chestnuts from the water one at a time and peel off the outer and inner skin while still warm. Be careful not to burn your fingers when removing the skin!

Place peeled chestnuts in a saucepan with the onion, butter and stock. Season lightly, cover and simmer gently for 45 minutes. Cool slightly, then puree in a food processor or blender until smooth.

Return to a clean saucepan, add milk and cream, check seasoning and reheat gently.

Serve garnish with parsley.

Recipe from Recipe Round-Up (Dairy Diaries)

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