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French Soup Recipe with Chestnuts

Chestnut Soup for the Holidays

Chef François de Mélogue
This dish is easy to make chestnut soup perfect for holiday celebrating. Whether you're wanting a toasty lunch in front of the fire or a great accompaniment to a holiday meal, this soup is sure to give you what you need.
Prep Time 5 mins
Cook Time 30 mins
Course Soup
Cuisine French
Servings 4 people


  • Dutch oven
  • Blender


  • 4 tbsp Unsalted Butter
  • 1 medium Carrot diced
  • 2 stalks Celery diced
  • 1 Sweet Onion diced
  • 2 cups Cooked Chestnuts reserve 4 for garnish
  • 3 sprigs Fresh Thyme
  • 4 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • Salt & Pepper to taste
  • 4 tbsp Cooked Duck Confit or Pork Rillette
  • 1 tbsp Chopped Parsley
  • 1/4 cup Heavy Cream
  • 1-2 tbsp Maple Syrup


  • In a large Dutch oven over medium heat, melt the butter until foamy. Add the carrots, celery, and onion, and cook, stirring occasionally, until softened, 5 to 8 minutes.
  • Add the chestnuts, thyme, stock, and duck confit or pork rillette, and bring to a boil. Reduce the heat to low and simmer until the vegetables are fully cooked, about 20 minutes. Add the heavy cream and simmer 5 minutes longer. Season with salt and pepper to taste.
  • In the blender, working in batches, carefully purée the soup until very smooth. As you are blending, season with salt and pepper to taste.
  • For the maple cream, whip the cream until very firm. Stir in just enough maple syrup to give it a sweet flavour.
  • Divide the soup among 4 bowls and garnish each with a tablespoon of duck confit, a spoonful of cream, and parsley.
Keyword Chestnut, Christmas Recipe, Holidays, Soups
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