Chestnut Soup

Preparation info

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By Brent Savage

Published 2010

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  • vegetable oil, for deep-frying
  • 250 g (9 oz) chestnuts (see Note)
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 30 ml (1 fl oz) olive oil
  • 1 fresh bay leaf
  • 4 sprigs thyme


Heat the vegetable oil in a small deep saucepan or deep-fryer to 170°C (325°F). Using a small sharp knife, score a cross at the tips of the chestnuts. Deep-fry for 2 minutes, then remove using tongs and drain well on paper towel. Cool slightly, but while still warm, peel off the shells and papery skin.

Place the onion, garlic and olive oil in a small saucepan over medium heat. Cook, stirring occasionally, for about 5 minutes or until softened. Tie the bay leaf and thyme together with kitchen string and add to the pan. Add the chestnuts and cook for 3 minutes. Cover with water and bring to the boil. Reduce the heat to low and simmer for 20 minutes or until very tender. Discard the bay leaf and thyme. Transfer the mixture to an upright blender and blend until smooth. Pass through a fine sieve. Transfer to a cream canister and charge twice. Set aside in a warm place.