Name: Chestnut Soup
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 2 pounds frozen chestnuts; 2 tablespoons roughly chopped fresh flat-leaf parsley; 1 cup (130 g) frozen chestnuts, thawed and roughly chopped; ¼ teaspoon crushed red pepper; 2 teaspoons store-bought truffle butter (optional); Extra-virgin olive oil, for drizzling; 1 quart (660 ml) warm chicken or vegetable broth or stock, plus additional to thin soup as needed; 1 teaspoon kosher salt, plus more as needed; 1 cup (110 g) diced onions; ⅓ cup plus ½ cup (75 ml plus 120 ml) extra-virgin olive oil

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

Chestnut soup—which was on Chianti’s original menu—is a staple of the wintertime Italian table, but it isn’t as common in the United States. That’s a shame, because chestnuts have a wonderful, clean, distinctive flavor that really shines in a simple puréed soup. (Frozen chestnuts are available in most supermarkets; you can throw them directly into the hot saucepan straight from the package—no need to thaw them first!) That said, this is an extremely versatile recipe that I make all the time