Chestnuts come into season in the autumn through winter, providing creative cooks with delectable opportunities such as Chestnut Soup, a marvel to behold.Chestnut Soup

Chestnut Soup
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: American
Serves: 1/2 Gallon
  • 3 shallots, thinly sliced
  • 1 Tablespoon olive oil
  • 1/2 pound chestnuts (cooked, peeled)
  • 1 3/4 ounces cognac
  • 1 Quart chicken stock
  • 1 Cup heavy cream
  • 1 small bay leaf
  • dash of thyme, ground
  • salt, to taste
  • white pepper, to taste
Garnish (all optional)
  • sour cream
  • sunflower seeds (preferably shelled)
  • sprig of fresh thyme
  1. In a large, heavy bottomed pot, sweat shallots with olive oil until translucent.
  2. Add chestnuts; cook 10 minutes.
  3. Add cognac; flambé. Add stock and thyme, bring to a boil. Add cream and bay leaf, let simmer 1 1/2 hours.
  4. Remove bay leaf; purée soup.
  5. Strain through a fine mesh strainer; season with salt and pepper.
  6. Garnish with a dollop of sour cream, a sprinkling of sunflower seeds (optional) and a sprig of fresh thyme.


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