Turkey and Chestnut Soup Recipe

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 Updated 24/01/2016

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The flavours of Christmas, namely turkey and chectnut, combined to create a delicious, warming Christmas soup.


  • 1lb chestnuts
  • 5 cups turkey stock
  • 1/2 teaspoon mixed dried herbs
  • 2 - 3 ribs celery, chopped
  • 2/3 cup chopped onion
  • 2 tablespoons cooking oil
  • 2 large cooking apples, peeled, cored and sliced
  • seasoning
  • 1 - 2 tablespoons lemon juice
  • 2/3 cup unflavoured yogurt
(see measure conversions for more information on quantites)


  1. Cut a cross through the shell on one side of each of the chestnuts and either boil them in water for 10 minutes or roast them in a hot oven until they split.
  2. Remove the outer shells and the inner brown skins.
  3. Put the chestnuts in a saucepan with the turkey stock and mixed herbs and simmer for about 20 minutes, until tender.
  4. Fry the celery and onion in the oil until softened, then add the apples and cook gently until softened.
  5. Puree the chestnuts and bouillon in a blender with the celery, onion and apples, then return the mixture to the rinsed out saucepan.
  6. Add the seasoning and the lemon juice.
  7. Stir in the yogurt and reheat, but do not boil.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 2 - 4 portions


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