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Cream of Chestnut Apple Soup


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Cream of Chestnut Apple SoupChestnuts are nutritious containing a high proportion of starch, with potassium and vitamins B and C.  However, they are high in calories and contain from 199 to 307 calories per 100 g., depending on the variety of chestnut.

The following soup is a nice beginning to any Holiday meal.

Ingredients: 6 servings

500 g. peeled chestnut from about 800 g. unpeeled

2 small Golden Smith apples, about 150 g. each, peeled, chopped

3 tablespoons vegetable oil

1 onion, chopped

2 celery branches, thinly sliced

3 cups water

2 cups chicken stock

⅓ cup whipping cream

Salt and freshly ground white pepper

For Decoration

Celery leaves

1 tablespoon whipping cream

To prepare chestnuts: 

1. Wash and soak chestnuts in boiling water for 15 minutes to soften their shells.  Using a sharp knife make and x slash on the rounded side of the chestnuts. 

2.  Place ½ the chestnuts in one layer on a microwave proof plate, microwave on high for 2 to 4 minutes, then peel

outer shell and inner skin.  Repeat with the second half. 


To prepare soup

1. Place the vegetable oil in a pan over moderate heat and fry the onions and celery till tender but not colored.  Add the chestnuts, water, apples, and chicken stock.

2. Bring to the boil, lower heat, cover pan and simmer for about 45 to 50 minutes, or till chestnuts are very tender. 

3. Place the soup in a blender and process till smooth.  (Recipe to this stage may be prepared few days in advance.)

4. Bring to the boil again.  Season.  Pour in small bowls or 1 big bowl.  Garnish with celery leaves, cream, and some crushed black pepper on top.  Serve hot.

Boiling method

Using a sharp knife make and x slash on the rounded side of the chestnuts.  Place chestnuts in a pan and cover well with

water and bring to the boil, cover pan and boil over high heat for 3 to 4 minutes.  Remove chestnuts one at a time from

the hot water, peel and remove the outer shell and the inner skin. 


Roasting method:

Using a sharp knife make and x slash on the rounded side of the chestnuts, roast in a 200 Cº (400 Fº) oven in one layer in a shallow baking pan until shells curl away at the mark x, about 15 minutes.  Peel away shells while chestnut is still hot.


© 2005 Cooking Courses Marlene Matar