Chestnut Soup

Chestnut Soup
Staff Writer



There's nothing like a warm and cozy chestnut soup to brighten up a cool evening. You can use fresh or frozen chestnuts, whatever is available to you. The flavor of chestnuts is enhanced by applewood-smoked bacon, and classic French flavors of garlic, thyme, and bay leaf lighten up the soup.

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Preheat the oven to 325 degrees.

Place the chestnuts in a roasting pan and roast until they are slightly brown and soft, about 15-20 minutes. Then, in a saucepot, render the bacon until brown. Remove the bacon, keeping the fat in the pot.

Add the onion and caramelize. Add the chestnuts and bacon and sauté for a few minutes. Skim off the fat. Cover with the chicken stock, and place the thyme, garlic, and bay leaf in a cheesecloth sachet, tied with kitchen twine. Add the sachet, and cook slowly until the chestnuts are soft, about 20 minutes. Season with salt and pepper, to taste.

Remove the sachet. Add the heavy cream. Return to a boil. Transfer to a blender and purée (in batches, if necessary). Add the butter and seasoning. Strain through a fine-meshed sieve and serve. 


Calories per serving:

686 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 54g 83%
  • Carbs 43g 14%
  • Saturated 31g 155%
  • Fiber 2g 7%
  • Trans 1g
  • Sugars 7g
  • Monounsaturated 16g
  • Polyunsaturated 3g
  • Protein 10g 21%
  • Cholesterol 157mg 52%
  • Sodium 383mg 16%
  • Calcium 118mg 12%
  • Magnesium 47mg 12%
  • Potassium 693mg 20%
  • Iron 2mg 12%
  • Zinc 1mg 8%
  • Phosphorus 172mg 25%
  • Vitamin A 454µg 50%
  • Vitamin C 38mg 63%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 17%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 56µg 14%
  • Vitamin B12 0µg 4%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 6µg 7%
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