Chestnut Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky, creamy chestnut soup with a subtle nutty flavor, enriched with heavy cream and topped with crème fraîche and chives. Elegant enough for a special occasion but easy enough for a winter weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 shallot (or ½ small onion, chopped)
- 1 medium-sized carrot (chopped (~ ⅓ cup))
- 1 stalk celery (chopped (~ ⅓ cup))
- 2 cloves garlic (peeled and minced)
- 2 ½ cups chestnuts (cooked and peeled* - (about 15 oz.) plus more for garnish)
- 1 teaspoon fresh thyme (chopped)
- 1 bay leaf
- 5 cups vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper (or black pepper)
- ¼ cup heavy cream (- optional)
- ¼ teaspoon grated nutmeg
- 4 tablespoons creme fraiche
- 2 tablespoons fresh chives (chopped)
- 4 cooked bacon strips (chopped (or turkey bacon) - non vegetarian option)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1280mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 216mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1280MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.