Chestnut and Celery Soup Recipe

Name: Chestnut and Celery Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely chopped onion; 2 garlic cloves, minced; 1 bay leaf; 1/2 teaspoon dried thyme, crumbled; 2 tablespoons unsalted butter; 2 cups thinly sliced celery; 2 carrots, slice thin; 1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned; 1 large boiling potato (about 1/2 pound); 3 cups chicken broth; sour cream as an accompaniment

Servings: persons

1 cup finely chopped onion
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
2 cups thinly sliced celery
2 carrots, slice thin
1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
1 large boiling potato (about 1/2 pound)
3 cups chicken broth
sour cream as an accompaniment

1
In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes.
2
Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf.
3
In a blender puree the mixture in batches until it is smooth and return it to the kettle.
4
The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled.
5
Heat the soup, stirring, until it is hot and serve it with the sour cream.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup finely chopped onion, 2 garlic cloves, minced, 1 bay leaf, 1/2 teaspoon dried thyme, crumbled, and more.

Yes, Chestnut and Celery Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chestnut and Celery Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions