Portuguese Chestnut Soup

How to make a Portuguese Chestnut Soup.

Ingredients: Serves 4-6

  • 500g roasted chestnuts
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 2 medium onions, chopped
  • 1 clove garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 8 cups chicken stock
  • 3 whole cloves
  • 2 bay leaves
  • 2 tablespoons Brandy
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream, plus more to garnish
  • Salt, to taste
  • Pepper, to taste


  1. Peel the chestnuts.
  2. Chop 6 chestnuts and set aside to garnish. 
  3. In a large pan over medium-high heat, add olive oil and heat for 1 minute.
  4. Add the carrots, celery, onion and garlic.
  5. Cook for 5 minutes to soften the onions.  
  6. Add the whole chestnuts, stock, parsley, cloves and bay leaves.
  7. Season with a little salt and pepper.
  8. Bring to a boil then reduce the heat to a simmer.
  9. Cover and cook for 45-60 minutes or until the chestnuts are tender.
  10. Remove the cloves and bay leaves.
  11. Puree soup in batches in a blender and return the soup to the pot.
  12. Stir in the brandy and cream.
  13. Adjust the seasoning with salt and pepper if needed.
  14. Pour the soup into bowls.
  15. Sprinkle with reserved chestnuts and a drizzle of cream.
  16. Serve with fresh crusty bread and enjoy!
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