Chestnuts are poised for a holiday indulgence — or a cold-weather pick-me-up — this tangy, silky, sherry-spiked soup employs crème fraîche for richness, which plays off of the earthy nuttiness of roasted chestnuts.

Prep time: 20 min

Cook time: 75 min

Total time: 95 min

Cream of Chestnut Soup with Crème Fraîche
Copyright Recipe © 2015 Woodland Foods


Makes 6 servings


  1. Melt butter in large saucepan over medium heat. Add onion, carrot, celery and garlic. Season with salt and pepper and sauté, stirring occasionally, until vegetables are tender, about 20 minutes.

  2. Add chicken stock, chestnuts, bay leaves and about 1 teaspoon salt. Simmer over medium-low heat until chestnuts are tender, about 45 minutes. Remove from heat and discard bay leaves.

  3. Purée soup using immersion blender, or blend, working in batches, using regular blender. Whisk in crème fraîche and sherry. Taste and adjust seasonings, if needed. Serve hot.