November 21, 2016

I’m literally addicted to this soup lately. Autumn in a steaming mug of soup! My aunt gave me the idea to try this and I could hug her for it every time I make it. This soup is one of the most delicious things I know. I have to admit most of the time I’m way to lazy to cook and peel the chestnuts myself. Boiled chestnuts are not exactly budget food, but this dish is definitely worth it!


  • 4 tablespoons olive oil
  • 1 small onion [white or brown]
  • 2 cloves garlic
  • 1 small potato
  • 50ml white wine
  • 700ml vegetable broth
  • 2 thyme springs
  • 450g boiled chestnuts
  • 100ml cooking cream

fox chestnut cream soup

_ peel and chop onion and potato
_ mince garlic
_ heat olive oil in a large saucepan
_ sauté onions until translucent
_ add garlic and potatoes and cook until lightly browned
_ add wine and allow to reduce to about ⅓
_ add broth, thyme and chestnuts
_ cook for about 15 minutes
_ remove thyme
_ pure soup finely with a hand held blender
_ stir in the cream and season with salt and pepper [if necessary]
_ serve with more cream or yoghurt [optional]

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