The chestnut cream soup is an easy and quick autumn recipe, prepared by boiling chestnuts or marrons in flavored water. Below are all the information, steps, and tips to prepare it at home. This recipe is ideal in autumn or winter with the arrival of fresh chestnuts.

If you like creamy soups, don’t forget to read the recipe

Difficulty: Easy
Cost: Very Cheap
Rest time: 2 Minutes
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Autumn, Winter

581.07 Kcal

calories per serving

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Energy 581.07 (Kcal)
Carbohydrates 126.11 (g) of which sugars 23.40 (g)
Proteins 9.03 (g)
Fat 4.71 (g) of which saturated 0.93 (g)of which unsaturated 3.34 (g)
Fibers 12.43 (g)
Sodium 1,331.49 (mg)

Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for 2 people

14.11 oz chestnuts
7.05 oz potatoes
2.11 cups vegetable broth
to taste salt
1 leaf bay leaf

Tools

1 Knife
1 Cutting Board
1 Mixer
2 Pots 2 qt
1 Small Pot 1 qt

Procedure

The secret to making a good cream soup lies in the cooking of the boiled and flavored chestnuts with bay leaf. Additionally, the broth and boiled potatoes help to make the result creamier and more flavorful

Cut a cross into the fresh chestnuts with a knife, making sure to reach below the skin to cut the peel as well, otherwise it will be more difficult to peel them.
Once all the chestnuts have been cut, put them in a pot with water and let them rest there for 5-10 minutes so that the water can penetrate deeply.
At this point, just turn on the heat, add the bay leaf, a pinch of salt, and bring it to a boil.
When the water boils, cover the pot and lower the heat so that it cooks for 20-30 minutes.
The time depends greatly on the chestnuts. If you have large chestnuts or marrons, it may take longer, up to 40 minutes.
Meanwhile, boil the potatoes with the peel in plenty of water. It can take from 30 to 40 minutes, depending on the size of the potatoes.
The potatoes are ready when you can easily insert a fork deeply into them.
Drain the potatoes, remove the excess water, peel them, and then mash them with a potato masher. Do the same with the chestnuts, remove the peel and set aside.
In a blender or in the immersion blender cup, place the potatoes, chestnuts, and half of the broth. Blend until you obtain a thick and creamy soup according to your personal taste.
If the soup is too thick or grainy, add the broth little by little.
Your chestnut cream soup is ready!