The recipe below makes a creamy chestnut soup that is perfect as a starter for a festive meal or as a quick dinner.
This cream of chestnut soup recipe is quickly made from clear stock, fully cooked chestnuts, a dash of whipped cream and some oat flakes for better binding.
Croutons made from brown bread, walnut bread or various types of seeds and nuts, such as walnuts, are suitable for adding to the soup. Pomegranate seeds also complement the taste very well with their acidity and give the soup a festive touch!
Jump to:
This cream of chestnut soup is a quick mix of vegetable soup, oat flakes, boiled chestnuts and a little whipped cream.
With brown bread croutons, it is perfect for everyday meals.
With a topping of walnuts and pomegranate, it is perfect for a festive holiday meal.
Video
In this video, you can see a brief summary of the most important steps for preparing the recipe. You can find more videos similar to this one on my YouTube channel.
Ingredients
- 3.5 oz (~100 g) sweet chestnuts - bought pre-boiled or cooked yourself. (This posting from "shelovesbiscotti.com" describes how to boil chestnuts). If you want an even creamier, thicker soup, I recommend an additional 50-100g.
If you can only find pre-roasted chestnuts at your local grocery store, cook them for a 5-10 minutes longer so they get more soft. Alternatively, you can use unsweetened chestnut puree. - 750 ml clear soup - for example vegetable soup or beef soup.
- ½ cup (~100 ml) heavy cream - you can also use a little less.
- 5 tablespoons (~50 g) oat flakes - these ensure better binding in the soup. However, if you want an even creamier, thicker soup, I don't recommend adding more oat flakes than 5 tbsp., otherwise the soup will have a sticky consistency and won't taste as intensely of chestnuts.
Toppings
As with all creamy soups, this one tastes particularly well with a crunchy topping, like for example:
- croutons: cut slices of the bread of your choice (very good with walnut bread, for example!) into small cubes and leave to air dry for approx. 1 week or bake in the oven until crispy. Alternatively, toast in a pan without fat.
- various types of nuts and seeds, such as finely chopped walnuts, roasted hazelnuts
- I can also imagine lightly caramelized nuts and seeds, such as roasted almonds or pumpkin seeds, with this soup
- pomegranate seeds, as shown in the picture below, give this rich soup a little freshness and acidity.
- I haven't tried alternative fruits or berries yet, but I can imagine that halved grapes could be worth an experiment…
- finely chopped parsley also goes very well
Instructions
Bring the vegetable soup to the boil in a pan. Add the oat flakes and pre-cooked chestnuts to the soup and simmer for approx. 5 minutes on low heat.
Puree with a hand blender. Refine with heavy cream.
Serve with finely chopped parsley and toasted bread cubes or other topping of your choice.
Similar Recipes
You may also be interested in the following similar recipes from Austrian cuisine:
Shelf life & Reheating of the chestnut soup
The chestnut soup will keep for 2-3 days in the fridge (without topping). However, the soup thickens overnight due to the oat flakes.
To reheat, bring to the boil in a pan with an additional dash of water and blend again with a whisk or hand blender until there are no more lumps. Add a little more salt if necessary.
🖨️ DIRECTLY TO RECIPE
Click here to browse more traditional Austrian and Viennese Recipes in English.
Creamy Chestnut Soup
Zutaten
For the soup
- 3.5 oz sweet chestnuts ~100 g pre-boiled & peeled
- 3 cups clear broth ~750 ml e.g. vegetable soup or beef soup
- ½ cup heavy cream ~100 ml whipping cream, not whipped 😉
- 5 tablespoons oat flakes ~50 g
Toppings
- 1 tablespoon parsley chopped
- croutons from dark bread or walnut bread
- chopped walnuts optional
- pomegranate seeds for those who like to experiment
Anleitung
- Bring the soup to the boil in a pan. Add the oat flakes and pre-cooked chestnuts to the soup and let simmer for 5 minutes on low heat.
- Puree with a hand blender. Refine with whipped cream.
- Serve with finely chopped parsley and croutons or other toppings of your choice.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
November 22, 2023 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
Ich freu mich über deine Rückmeldung zum Rezept in den Kommentaren!