Chestnut Soup

Total Time
1hr 10mins
25 mins
45 mins

This is a rich, spicy soup taken from "Pike Place Market Cookbook" which took it from "The Chestnut Cookbook" whose author is Annie Bhagwandin. Annie and her husband, Omroa, can be found selling their wares at "Northwest Chestnuts" at Pike Place Market. A portion of their profits goes toward the promotion of environmentally sound agriculture and ALL proceeds from "The Chestnut Cookbook" go toward the promotion of tree crops.

Skip to Next Recipe




  1. Mix purée and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.
  2. Add nutmeg, cayenne, and cream, and stir well.
  3. Do not let soup boil once the cream has been added, or it might curdle.
  4. Serve in mugs, garnished with paprika and parsley.
  5. TO MAKE PURÉE: If chestnuts are fresh, cut an X in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375°F.
  6. Peel chestnuts and purée, adding a bit of the stock if necessary.