Chestnut Soup

This simple, hearty soup makes a good fall or winter starter. Chestnuts used to be standard fare in the French countryside, most of the time cooked in milk for supper. The soup is extremely easy to prepare with peeled, pre-cooked chestnuts. It is quite an ordeal to make it with whole raw chestnuts, though!

Serves 6

  • 1 onion
  • 3 oz bacon
  • 1 tablespoon oil
  • 1 tablespoon Brandy
  • 1 lb peeled, pre-cooked chestnuts
  • 1 qt broth
  • Crème fraîche or sour cream

1. Mince the onion; cut the bacon into matchsticks.
1. Mince the onion; cut the bacon into matchsticks.
2. Heat up the oil in a heavy pan. Cook the onions and bacon over medium heat until the onions become translucent (about 10 minutes).
2. Heat up the oil in a heavy pan. Cook the onions and bacon over medium heat until the onions become translucent (about 10 minutes).
3. Add the Brandy.
3. Add the Brandy.
4. Add the chestnuts.
4. Add the chestnuts.
5. Pour in the broth. Season with salt and pepper. Simmer for 20 minutes.
5. Pour in the broth. Season with salt and pepper. Simmer for 20 minutes.
6. Blend the soup (the plunger blender is the most convenient), optionally adding water so that the soup is not too thick, nor too liquid. Adjust seasoning with salt and pepper. Serve hot with a dollop of cream on top of each bowl.
6. Blend the soup (the plunger blender is the most convenient), optionally adding water so that the soup is not too thick, nor too liquid. Adjust seasoning with salt and pepper. Serve hot with a dollop of cream on top of each bowl.

 

 

Author: Lien Nguyen

Liên is the author of several cookbooks that blend food with history, culture and health.

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