Sherried Chestnut Soup

To simplify preparation of this luxurious and velvety soup, purchase chestnuts that have already been roasted and peeled. You’ll find them in gourmet shops and well-stocked Italian grocers. To finish this soup off with flair, garnish with a small dollop of frothy whipped cream and a pair of lightly sautéed whole sage leaves.

Makes 6 cups


1½ tbsp (22 mL) butter
1½ cups (375 mL) onion, finely chopped
¾ cup (175 mL) celery, finely chopped
2 cups (500 mL) vacuum-packed chestnuts, roasted and peeled
3 cloves garlic, finely chopped
½ tsp (2 mL) ground cloves or allspice
2 tsp (10 mL) fresh sage, chopped fine
1 cup (250 mL) Yukon Gold potato, peeled and diced
1 cup (250 mL) dry sherry
4 cups (1 L) chicken stock
½ cup (125 mL) 35% cream
Salt and white pepper to taste


1. In a medium pot heat butter over medium heat, add onions and celery and sauté until softened, about 10 minutes.

2. Add chestnuts, garlic and cloves and sauté for 5 minutes, breaking up chestnuts while stirring.

3. Add sage, potatoes and sherry, cook for 2 minutes longer.

4. Add chicken stock, bring to a boil and then back down to simmer. Let simmer over low heat for 1 hour or until the potatoes and chestnuts are very soft. Let cool.

5. Purée soup in food processor or blender and return to pot. Add cream and bring to a gentle simmer; do not boil. If soup is too thick, thin with some water. Season with white pepper and salt if necessary. Serve warm.

You may be interested to read Cooking with Chestnuts