This is a very simple soup, but special one because it is made with Chestnuts. Chestnuts are currently in season but I can’t peel them as my hands are too sore. Today I used frozen peeled Chestnuts and already cooked (roasted) Chestnuts. I bought both of them from an Asian grocery store. The soup was absolutely delicious.


2 to 3 Servings


1 tablespoon (15g) Butter
1/2 to 1 Onion *thinly sliced
400g peeled Chestnuts *frozen OR already cooked Chestnuts can be used
2 cups Vegetable Stock OR Chicken Stock
1 Bay Leaf
1/2 cup Milk OR Cream
Salt & Black Pepper
1 pinch Ground Nutmeg *optional

  1. Melt Butter in a large saucepan over medium low heat, cook Onion for a few minutes OR until translucent and softened. Try not to brown.
  2. Add peeled Chestnuts, Stock and Bay Leaf, bring to the boil, cover with a lid, and simmer for 15 minutes OR until Chestnuts are absolutely soft.
  3. Remove the Bay Leaf, and use a slick blender to blend smooth. *Note: If you use a blender, work carefully as it is very hot. Then return the mixture to the saucepan.
  4. Add Milk (OR Cream), season with Salt & Black Pepper, you may wish to add Nutmeg as well, then heat to warm up as required.