Chestnut Soup

Ingredients

• Oil – We use olive oil, but other oils or fats suitable for sautéing will also work (such as unsalted butter or avocado oil).
• Produce – Onion (yellow or white), carrot, celery, and garlic create a flavorful base for the soup. Fresh thyme adds an herbal note, and chopped parsley (optional) makes a great garnish.
• Spices – Nutmeg (preferably freshly ground) and black pepper add depth and warmth. Salt may be needed at the end.
• Pantry – White wine is used to deglaze the pan, while chicken broth is the liquid in the soup. Vegetable broth works just as well, and if you don’t use wine, substitute with broth. Use low-sodium broth if you are sensitive to salt.
• Cooked Chestnuts – Boiled or roasted and peeled. Using precooked chestnuts makes this soup easy and convenient. Find them in vacuum-sealed packs (like we used), canned, or jarred. If you have extra chestnuts, try making our hearty chestnut sausage stuffing for a delicious side dish!
• Dairy – Half and half or heavy cream adds creaminess and smooths out the flavors of the soup.
• See the recipe card for quantities and preparation.

How to make chestnut soup

1. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and cook gently for 3–4 minutes, stirring frequently.

2. Stir in the garlic, nutmeg, and black pepper. Cook for 1 minute, stirring often, to release their aroma.

3. Slowly pour in the white wine while stirring. Cook for 2 minutes, or until most of the wine has evaporated, stirring frequently.

4. Add the chestnuts, chicken broth, and thyme sprigs to the pot. Stir well, raise the heat to high, and bring to a boil (about 3–4 minutes).

5. Lower the heat to medium-low, cover, and simmer for 30 minutes. Stir occasionally and keep at a simmer, adjust the heat as needed. Remove and discard the thyme sprigs with tongs or a slotted spoon.

6. Take the pot off the heat. Use an immersion blender to puree the soup until smooth. If using a countertop blender, refer to the Cook's note below.

7. Return the soup to low heat. Stir in the half and half, and cook gently for 5 minutes to heat through. Taste and add salt, if needed (we added ¼ teaspoon).

8. Garnish with chopped parsley and serve with crusty bread, croutons, crackers, or a sprinkle of parmesan cheese, if desired.

Variations and substitutions

• For a vegetarian option, swap the chicken broth for vegetable broth without sacrificing flavor.
• Use reduced-sodium broth if you are sensitive to salt. Adjust the seasoning at the end if needed.
• If you don’t use wine, deglaze the pan with broth instead.
• For a dairy-free option, substitute the half and half or heavy cream with a dairy-free cream alternative, such as unsweetened oat cream or almond-based cream.
• Add a touch of spice by stirring in a pinch of cayenne pepper or smoked paprika for a subtle kick.

Storing and reheating instructions

• Storing (Refrigerator): Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for 3–4 days.
• Storing (Freezer): Once cooled, transfer the soup to an airtight container, leaving 1–2 inches of space for expansion during freezing. Freeze for up to 2–3 months.
• Reheating: Gently warm the soup in a covered saucepan over medium-low heat until it reaches a gentle simmer, or reheat in the microwave. If frozen, thaw the soup in the refrigerator overnight before reheating. Note: The soup may thicken after storing. Add a tablespoon or two of broth or water to loosen it to your desired consistency.
• Food Safety: According to the USDA, leftovers should be reheated to an internal temperature of at least 165°F. For more information on food storage and safety, visit the U.S. Department of Agriculture or foodsafety.gov.