Creamy Chestnut Soup with Dash of White Wine

5 from 5 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 135 kcal


  • 500 g Pre-Cooked chestnuts
  • 200 g Leek
  • 200 g Carrots
  • 3 tbsp Cooking oil
  • Powdered sugar
  • 125 ml White wine
  • 750 ml Vegetable broth
  • 125 g Double cream
  • Salt
  • Freshly ground pepper
  • Freshly grated nutmeg
  • Chive rings


  • First, roughly chop the chestnuts. Wash the leek thoroughly and cut into rings. Peel the carrots and cut into slices.
  • Then heat the oil in a saucepan. Add the chestnuts, sprinkle with powdered sugar and caramelize lightly. Add the leek and carrots and sauté briefly.
  • Deglaze the vegetables with wine and stock and cook for about 15 minutes over low heat with a lid.
  • Then puree the chestnut soup, stir in the double cream and season to taste with salt, pepper and nutmeg.
  • Before serving, heat the chestnut soup again briefly, serve with rings of chives and garnished with double crème if you like.


Serving: 100gCalories: 135kcalCarbohydrates: 12.7gProtein: 1.4gFat: 8.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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