Chestnut Cream Soup Recipe



 Updated 19/05/2015

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Chestnut is synonymous with Christmas time and this cream of chestnut soup makes a perfect addition to your Yuletide dining. Here's another chestnut soup recipe that you may like to try: Seasonal Chestnut Soup Recipe.


  • approx. 20 chestnuts
  • 1 quart stock
  • 1 large onion
  • 1 tablespoon butter
  • 1 egg yolk
  • 1/4 pint cream
(see measure conversions for more information on quantites)


  1. Peel the chestnuts; the easiest way to do this is to make a small cut on the flat side of the nuts with a penknife and to put them in a hot oven until the skins crack and open, when they can be quite easily removed. They take 5 to 10 minutes, according to the heat of the oven.
  2. Peel, slice and fry the onion in the butter without letting it colour at all.
  3. Add the peeled chestnuts and the stock and boil gently until the chestnuts are quite soft.
  4. Place in a blender.
  5. Put this puree in a double saucepan with hot water in the bottom container.
  6. Beat the egg yolk with the cream and stir in.
  7. Cook for 5 minutes.
  8. The water under the puree should just simmer not boil.
  9. Serve very hot with croutons.

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 2-4 portions


I have purchased a 435gram tin of chestnut puree. How much of this to the above receipe would I use.

#0 - Patricia Hayes - 11/25/2009 - 09:16
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