Chestnut Soup Recipe

Name: Chestnut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek; 3 tablespoons butter or margarine, divided; 2 Macintosh apples, peeled and chopped; 2 celery ribs, chopped; 1 small onion, thinly sliced; 1 bay leaf; 1 thyme sprig; 1 teaspoon salt; 1/8 teaspoon ground nutmeg; 2 (32-ounce) containers chicken broth; 3/4 pound whole chestnuts, shelled (about 2 cups nut meat); 1 cup whipping cream or half-and-half; 2 tablespoons all-purpose flour; Toppings: sour cream, grated fresh nutmeg (optional)

Servings: persons

1 leek
3 tablespoons butter or margarine, divided
2 Macintosh apples, peeled and chopped
2 celery ribs, chopped
1 small onion, thinly sliced
1 bay leaf
1 thyme sprig
1 teaspoon salt
1/8 teaspoon ground nutmeg
2 (32-ounce) containers chicken broth
3/4 pound whole chestnuts, shelled (about 2 cups nut meat)
1 cup whipping cream or half-and-half
2 tablespoons all-purpose flour
Toppings: sour cream, grated fresh nutmeg (optional)

1
Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Cut into quarters lengthwise. Thinly slice leek; rinse well, and drain.
2
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add leek, apples, celery, and onion; saute 5 minutes. Add bay leaf and next 3 ingredients; saute 8 to 12 minutes or until apples and vegetables are tender.
3
Stir in chicken broth and chestnuts. Bring to a boil; reduce heat, and simmer 1 hour or until chestnuts are tender. Stir in cream. Discard bay leaf.
4
Process leek mixture, in batches, in a food processor or blender until smooth. Return mixture to saucepan.
5
Melt remaining 2 tablespoons butter in a small skillet. Stir in flour until smooth; cook, stirring constantly, 2 to 3 minutes.
6
Add flour mixture to pureed mixture. Bring to a boil; reduce heat, and simmer 3 to 5 minutes or until thickened. Serve warm. Top with sour cream and grated fresh nutmeg, if desired.

456

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 14 ingredients. The key ingredients include: 1 leek, 3 tablespoons butter or margarine, divided, 2 Macintosh apples, peeled and chopped, 2 celery ribs, chopped, and more.

Yes, Chestnut 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 Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions