French Chestnut Soup

French chestnut soup is creamy, flavorful, hearty and nourishing. It may be about to become your favorite Winter soup! This soup is a combination of delicious chestnuts, onion, rosemary, a bouillon cube, milk and butter. If you are like us and love making soups all Winter long, you will love this chestnut veloute! Make this vegetarian French onion soup next and check out our collection of French soups for more delicious soup recipes.

Ingredients:

  • Onion
  • Chestnuts (peeled & cooked)
  • Rosemary
  • Bouillon cube
  • Milk
  • Butter

HOW TO MAKE FRENCH CHESTNUT SOUP:

  • Heat olive oil in a large pan on medium heat.
  • Add the onion and a pinch of salt, cook for 4 minutes.
  • Add the chestnuts and cook for 2 minutes.
  • Add the water, the rosemary and cook until it boils.
  • Add the bouillon cube and cook for 15 minutes.
  • Remove from heat and mix using a hand blender.
  • Add the milk and cook for another 5 minutes.
  • Add salt and ground black pepper.
  • Meanwhile, heat the butter on low heat in a frying pan.
  • Add the 8 chestnuts and a pinch of salt, cook for 10 minutes.

    TIPS TO MAKE THIS FRENCH CHESTNUT VELOUTE
    • It is easiest to make this chestnut cream soup if you used a jar of chestnuts that have already been cooked and peeled.
    • Mix the soup until it is completely smooth to make an authentic French veloute (the consistency shown in the photos). If you like a chunkier soup, don’t mix all the way.

    MAKE THIS CHESTNUT SOUP YOUR OWN BY ADDING YOUR OWN SPECIAL TWIST

    • Add pumpkin to make a chestnut pumpkin soup.
    • Add mushrooms to make a chestnut mushroom soup
    • Add brandy to make a chestnut and brandy soup.
    • YOU MAY NEED…

    Chestnuts are the star of this easy chestnut soup recipe! We recommend using roasted chestnuts from Ardèche, France for maximum flavor which you can find on Amazon.

    Ingredients:

  • 1 onion (sliced)
  • 1 lbs of chestnuts (chopped)
  • 2 tsp of rosemary
  • 2.5 cups of water
  • 1 vegetable bouillon cube
  • 1.5 cup of milk
  • 8 chestnuts
  • 1 tbsp of butter
  • Salt and black pepper
  • Olive oil

    • Instructions:

    • Heat olive oil in a large pan on medium heat.
    • Add the onion and a pinch of salt, cook for 4 minutes.
    • Add the chestnuts and cook for 2 minutes.
    • Add the water, the rosemary and cook until it boils.
    • Add the bouillon cube and cook for 15 minutes.
    • Remove from heat and mix using a hand blender.
    • Add the milk and cook for another 5 minutes.
    • Add salt and ground black pepper.
    • Meanwhile, heat the butter on low heat in a frying pan.
    • Add the 8 chestnuts and a pinch of salt, cook for 10 minutes.
                        



      Recipe from Alix & Hugo