This creamy chestnut soup, or “Soupe Aux Marrons” is a wholesome soup and a French favorite all throughout Winter. Fresh chestnuts are simmered in an aromatic broth and then pureed until smooth, creating a luxuriously thick, creamy texture with the full-on sweet buttery taste of fresh chestnuts. This is a delicious starter to cozy up to and impress with over the Holiday season.
Fresh chestnuts are the stars of this soup.
Indeed, this soup recipe takes a simplistic approach and is all about allowing the taste of fresh, seasonal chestnuts shine. After being peeled, fresh chestnuts are simmered on their own in an aromatic stock until tender, pureed and enriched with a dollop of cream – and that’s it. The idea is to process fresh chestnuts as little as possible, to keep their taste and unique creamy texture intact. This is why I recommend using the freshest, uncooked, in-shell chestnuts – which will deliver the best flavor.
However as an alternative, when chestnuts are not in season – for convenience or perhaps for affordability – you can use cooked, peeled chestnuts – often coming in a can, jar or sous-vide. These chestnuts won’t come with the same freshness, but they will still result in a deliciously creamy soup.
If you opt for cooked chestnuts (canned, jarred or sous-vide), you will then only use about 800g chestnuts, skip step 1 in the recipe, and only boil chestnuts for about 15-20 minutes in step 2 (instead of 20-25).
How to buy and store fresh chestnuts?
You can find fresh, in-season chestnuts during Fall and early Winter seasons in your grocery store, farmer’s markets and often Italian grocers. When shopping for fresh chestnuts, look for firm and shiny-looking ones.
It is little known that chestnuts are highly perishable and best kept in your refrigerator – not on your counter at room temperature, where they can get moldy fast. Once refrigerated, chestnuts will keep fresh for about 45 days.
How to easily peel fresh chestnuts?
Once getting your hands on fresh chestnuts, there are two ways to prepare them for peeling: by roasting or boiling them. And because this recipe requires boiled chestnuts, we will focus on the boiling technique. Note that you could also steam chestnuts, but this requires a steamer basket.
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1. Score the chestnuts
To prepare the chestnuts, start by cutting an “x” through the chestnut shells, using a very sharp paring knife. This will let the shell loosen itself from the nut as it cooks. It will also prevent it from exploding (yes, this does happen).
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2. Boil the chestnuts
Place the chestnuts in a large pot and cover them with water. The chestnuts should be completely submerged. Bring the water to a boil and simmer for 10 minutes. The shells should start to pull apart and the chestnut turn slightly tender. Drain the chestnuts and transfer them onto a clean kitchen towel. Wrap the towel around the chestnuts; this will keep the steam inside and soften the peels to make them easier to peel later.
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3. Peel the chestnuts
Once the chestnuts are cool enough to handle, start peeling immediately. There is a short window of time between the chestnuts being cool enough to handle but still humid, tender and easy to peel – and too cool that they start to turn dry and the skins are now difficult to peel.
Peel the chestnuts by pulling on the shells and snapping them off. Also make sure you remove the brown skin underneath the shell (you may need to scratch it off sometimes).
Once chestnuts are peeled, at this stage, they should be a pale yellow and somewhat tender. But they aren’t tender or tasty enough to be eaten yet.
So, now it’s time to make soup!
How to store this Creamy Chestnut Soup
After making (and enjoying) this soup – if you have any leftovers – you can store it in the refrigerator or in the freezer.
- In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave.
- In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.
Cooking notes:
- For a lighter version of this soup, you can substitute the heavy cream for milk (full fat or 2% m.f).
- For serving, I love to top each bowl with a dollop of crème fraiche before sprinkling chopped chestnuts on top – but this is optional. This soup is also lovely topped up with bacon bits, or chopped nuts (ie. hazelnuts, walnuts)
- This recipe requires the use of an immersion hand blender or regular blender.
- This recipes serves 4 medium soup bowls or 6 small bowls.
More French Soup Recipes:
- Split Pea Bacon Soup (Potage Saint-Germain)
- Fresh Tomato Velouté Soup
- Classic French Lentil Soup
- Creamy Leek & Potato Soupe (Soupe Vichyssoise)
16 comments
Looks great. Could i use roasted chestnuts ? I usually roast in airfryer as it is easier.
Hi Lisa, yes you can roast the chestnuts, peel them and start the recipe directly at step 2. Happy cooking!
This was very good and so easy. Thank you! I didn’t have creme fraiche, so I substituted it for siggis plain yogurt, couple drops of olive oil, and pepper.
Fantastic, thank you for your feedback!
This is perfect, but I think it could benefit from a little sherry. It would add an additional complimentary flavor.
Thanks for your feedback Alene.
What would be a good dish to serve alongside this?
This soup goes very well with poultry (ie. roasted chicken or turkey) and a side of green beans almondine. Happy cooking!
We can’t buy chestnuts locally. But I can buy chestnut whole meat in a package. Do you think that would work? I buy at a local Indian/Arab store.
Yes, even in France chestnuts can be found “skinned” and prepped in jars and other packaging. These are absolutely fine to use, as long as they aren’t flavored in any way. Just one ingredient – chestnut.
Looks great!!
Merci, Ann Marie 🙂
Made this lovely soup for lunch today and finished it with a good drizzle of EVOO just before serving.
Simple to make (especially with already-cooked chestnuts!) and oh so tasty and satisfying!
Beautiful, Andrew. This soup absolutely screams for a nice drizzle of good quality EVOO. So happy to hear you enjoyed it and hope it warmed you right up! 🙂
What a fantasic recipe. So easy to do. Thank you
Thanks, Den! Even just thinking about this soup makes me smile. Every soup warms me, but this one warms me like a wool blanket. So delicious 🙂