Small Chestnut Soup


Preparation info

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Home Made

By Yvette van Boven

Published 2011

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This recipe is for approx. 6 shot glasses. If you want to make it as a main course serving four, double the quantities and dilute with stock to the desired consistency.


  • 75 g ( oz) chestnuts, vacuum-packed: peeled and cooked (delicatessens, but these days maybe also in the supermarket)
  • 75 ml<


Cook the chestnuts for approx. 15 minutes in the vermouth, cream and stock. Purée the soup until smooth and add salt and pepper, to taste. Leave to fully cool in the refrigerator. If too thick add a little water.

Before serving, thinly slice the mushroo