Herb Chestnut Soup With Fried Onions



  • 10 ounces cooked chestnuts (either roast fresh chestnuts in the oven and peel or (recommended as easier) work with vacuum-packed chestnuts), chopped
  • 2 shallots, finely chopped
  • 1 garlic clove, finely minced
  • 1 piece parsnip, peeled and cubed
  • 2 tablespoons each: fresh thyme and rosemary, finely chopped
  • 2 tablespoons Olive oil or butter
  • 1 1/ 2 ounces white wine
  • 3 1/ 3 cups vegetable broth
  • 6 1/ 2 tablespoons heavy whipping cream
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste


  • 2 large white onions, sliced into thin rings
  • 2 tablespoons Olive oil
  • Pinch of chili flakes


  • 2 slices sourdough bread, cut into cubes
  • 1 tablespoon Olive oil


  • STEP 1

    Heat butter or oil in a pan, on the stove, over medium heat. Add the shallots to the pan and cook until golden.

  • STEP 2

    Mix in the garlic and parsnips. Cook for 2-3 minutes until fragrant. Then, deglaze the pan with the white wine. Stir frequently and cook 2 minutes.

  • STEP 3

    Add the vegetable broth, chestnuts, and herbs. Bring to a boil, then reduce the heat and simmer for 20 minutes.

  • STEP 4

    To make the fried onions, heat oil in a pan and add chili flakes and sliced onions. Transfer to a kitchen paper towel to cool and sprinkle with salt.

  • STEP 5

    Next, add 1 tablespoon oil to the hot pan and fry the cubed bread until golden and toasted.

  • STEP 6

    Once the soup has finished cooking and cooled for about 10 minutes, puree the soup with a handheld immersion blender (or puree in a blender, in batches). Add more or less cream to the soup depending on your desired thickness of the broth. Season the soup with lemon juice, salt and pepper.

  • STEP 7

    Before serving, garnish each bowl of soup with the fried onion rings and croutons.

Article Categories:
Soup Recipes

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