Chestnut soup

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Serves: 0



  • 1 1/2 pints vegetable or chicken stock

  • 3/4lb vacuum packed chestnut

  • 1 bouquet garni

  • 1 leek chopped

  • 1 carrot roughly chopped

  • 1 small onion chopped

  • 1 splash cream


  1. Gently fry onion and leek in a large, heavy-based saucepan until soft.
  2. Add other veg, chestnuts, herbs.
  3. Fry for a few minutes more, then fill up with veg stock. Simmer until vegetables are soft.
  4. Pull out rosemary, liquidise.
  5. Serve with swirl of cream.

Additional Information

  • Egg Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Halloween

  • Autumn

  • Soup

  • Make Ahead

  • Can Freeze

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Your comments

  • 14/12/10 22:10

    Sorry for lack of clarity! You can add bouquet garni or loose herbs - bay leaf, oregano, rosemary but remove the tough ones before liquidising. Add sherry +/or cream to serve

  • StephA 12/12/10 23:43

    Yes am wondering about the sherry too. And we have our own chestnuts from the garden - would the weight be different if they are not vacuum packed?

  • lornahr 09/12/10 19:53

    Really want to try this but having trouble following your method! Is bouquet garni the same as rosemary? If not, when did the rosemary go in? And when do I add the sherry? Thank you!