Cream of Chestnut Soup

It might sound strange but for the very first time, I ate this soup on a train! I love chestnuts, both the wild and the edible ones. I have already declared my love for them in another article with a recipe where chestnuts are also the main ingredient.

The soup was very tasty so I decided to cook it myself. It surpassed all expectations! Don’t you believe? Just try and you will see.

Cream of Chestnut Soup

We need:

400 g chestnuts

2 medium-size onions

2 cloves of garlic

½ l vegetable broth

¼ l white wine

1 tbsp lemon juice

100 ml cream

4 tbsp butter

olive oil

Method:

Dip raw chestnuts into the water for 30 minutes. Slice a large X into the shell along the flat side with a sharp knife. Cover with water and boil for 20-25 minutes. Wrap in a dish towel and squeeze properly. Peel off the shell and skin and chop them into pieces. Leave some pieces aside. Chop finely onions and garlic. Melt 2 tbsp butter in a pot, add 1 tbsp olive oil and onion. When it starts to become brown, add garlic and chestnuts and roast for about 15 min. Stir in wine and bring to a boil. Reduce the heat, add vegetable broth and cook for some more minutes. Carefully add cream and lemon juice (if you prefer the soup to be sweet, add more cream). Process soup in a blender until smooth. If you have kept some chestnut pieces, mix them into the soup. Melt the rest of the butter. Before serving, decorate the soup with a spoon of whipped cream and sprinkle it with melted butter.

More chestnut recipes:

Lentil with Chestnuts

Christmas Chestnuts

And do you want to know where I traveled by that train? To Salzburg. If you also plan to visit this charming city in Austria, you should definitely visit its amazing cathedral. There, you will not only find the baptismal font where Mozart was baptized in 1756 but also many other interesting objects. You can read more about this gorgeous church in our article:

Salzburg Cathedral

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