Swiss Chestnut Soup: A Hearty and Flavorful Delight

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Switzerland is a country renowned for its breathtaking landscapes and culinary diversity. Among its many culinary treasures, Swiss chestnut soup stands out as a comforting and delicious dish that warms the soul, especially during the colder months. This rich and creamy soup, made from sweet chestnuts and other flavorful ingredients, is a perfect example of how Swiss cuisine beautifully marries simplicity and sophistication.

The Tradition of Chestnut in Swiss Cuisine

Chestnuts have been a staple in Swiss cuisine for centuries, particularly in the southern regions of Ticino and Graubünden, where chestnut trees are abundant. These nuts are harvested in the autumn and are used in a variety of dishes, from savory to sweet. Chestnut soup, with its velvety texture and nutty flavor, is a traditional favorite that showcases the versatility and nutritional benefits of this humble nut.


To make a classic Swiss chestnut soup, you will need the following ingredients:

  • Chestnuts: 1 pound (450g) of fresh or vacuum-packed chestnuts
  • Butter: 2 tablespoons
  • Olive Oil: 1 tablespoon
  • Onion: 1 medium onion, finely chopped
  • Leek: 1 small leek, white and light green parts only, finely chopped
  • Carrot: 1 medium carrot, finely chopped
  • Celery: 1 stalk, finely chopped
  • Garlic: 2 cloves, minced
  • Potato: 1 medium potato, peeled and diced
  • Vegetable Broth: 4 cups (1 liter)
  • Heavy Cream: 1 cup (240ml)
  • Thyme: 1 teaspoon of fresh thyme leaves
  • Bay Leaf: 1 bay leaf
  • Salt and Pepper: To taste
  • Parsley: Fresh parsley, chopped, for garnish


Step 1: Prepare the Chestnuts

  1. Score and Boil: If using fresh chestnuts, score the shells with an X using a sharp knife. Place them in a pot of boiling water and cook for about 10 minutes. Drain and let them cool slightly. Peel off the shells and the inner skins. If using vacuum-packed chestnuts, you can skip this step.

Step 2: Sauté the Vegetables

  1. Heat Butter and Oil: In a large pot, heat the butter and olive oil over medium heat.
  2. Add Aromatics: Add the finely chopped onion, leek, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened but not browned. Add the minced garlic and cook for another 1-2 minutes.

Step 3: Cook the Soup

  1. Add Chestnuts and Potato: Add the peeled chestnuts and diced potato to the pot. Stir to combine.
  2. Add Broth and Herbs: Pour in the vegetable broth. Add the fresh thyme leaves and the bay leaf. Stir to combine.
  3. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the chestnuts and vegetables are tender.

Step 4: Blend the Soup

  1. Remove Bay Leaf: Remove the bay leaf from the pot.
  2. Blend: Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be cautious when blending hot liquids.

Step 5: Add Cream and Season

  1. Stir in Cream: Return the blended soup to the pot if using a regular blender. Stir in the heavy cream until well combined.
  2. Season: Taste the soup and season with salt and pepper to your liking. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.

Serving Suggestions

  • Garnish: Ladle the soup into bowls and garnish with a sprinkle of freshly chopped parsley. For an added touch of elegance, you can also drizzle a bit of extra virgin olive oil or add a dollop of crème fraîche.
  • Accompaniments: Serve the soup with crusty bread or a side of rustic Swiss bread. A light green salad with a tangy vinaigrette also complements the richness of the soup beautifully.


  • Meaty Additions: For a heartier version, you can add small cubes of pancetta or bacon to the pot along with the vegetables. Cook until they are crisp before adding the chestnuts and potato.
  • Vegetarian: This recipe is naturally vegetarian, but if you prefer a vegan version, simply replace the heavy cream with a plant-based cream or coconut milk. Ensure that the butter is replaced with a vegan margarine or more olive oil.
  • Spiced Up: Add a pinch of nutmeg or a splash of sherry for a different flavor profile that complements the chestnuts’ natural sweetness.

Nutritional Benefits

Chestnuts are not only delicious but also packed with nutrients. They are a good source of vitamins C and B6, potassium, and dietary fiber. Unlike other nuts, chestnuts are low in fat and calories, making them a healthy addition to your diet. The inclusion of other vegetables in the soup further boosts its nutritional value, making this dish both delicious and wholesome.


Swiss Chestnut Soup is a delightful dish that brings the flavors of Switzerland into your kitchen. Its creamy texture and rich, nutty flavor make it a perfect comfort food for chilly days. The simplicity of the ingredients, combined with the depth of flavor, exemplifies the beauty of Swiss cuisine. Whether you’re looking to explore new culinary traditions or simply enjoy a warming bowl of soup, Swiss Chestnut Soup is a recipe that is sure to satisfy and impress. Enjoy the process of making it, and savor every spoonful of this hearty Swiss classic.

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Written by Robert Zelesky

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