Split Pea Soup with Chestnuts

I grew up with the comfort and warmth of my mother’s pea soup on cold days, so on one bone-chilling day, I ordered it for lunch in a Paris restaurant. It was delicious and restorative, and I felt better with each mouthful—but it wasn’t anything like my mother’s soup. What were those brown bits floating in it, mushrooms? No, they were sweet, floury chestnuts, an inspired addition.

This soup is delicious with or without chestnuts.

You can roast your own chestnuts for this soup