Small Chestnut Soup


Preparation info

  • Difficulty


Appears in

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 ( fl oz/ cup) white vermouth
  • 150 ml (5 fl oz/ cup) thick cream
  • 150 ml (5 fl oz/ cup) chicken stock
  • 2–3 small chestnut mushrooms
  • 2 tbsp olive oil, for frying
  • freshly ground pepper and salt
  • few drops of hazelnut oil


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 mushrooms and briefly fry in a little olive oil in a non-stick pan. Leave to drain on kitchen paper. Pour the cold chestnut soup into small shot glasses. Place a mushroom on each glass as well as a drop of nut oil.