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Vegetarian, Northern, Eastern and Western France

Chestnut soup with croutons

Chestnut soup with croutons is a creamy soup for 4 people, ready in 40 minutes, rated very easy, for about €2.30 per person. Celery root adds depth while chestnuts bring a round sweetness, all blended smooth with cream. Success comes down to gently cooking the vegetables and browning the croutons in foamy, never burnt, butter.

A chestnut soup, soft as a wool sweater, with golden butter croutons to crunch into.

Chestnut soup with croutons
Total time
40 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This soup has a velvety texture, thick without feeling heavy, with the sweet, earthy taste that chestnuts bring. Celery root doesn't take over, it just adds body and a faint herbal background that balances the sweetness. A pinch of nutmeg lifts the whole thing without changing its character.

This is the soup for fall and winter evenings when you come home with cold hands. It works for a quiet weeknight dinner, but also makes a dressed up Sunday starter, especially with golden croutons and a few extra chestnut slices on top. Mon Chou counts it among the recipes that comfort you without asking much effort.

The ingredients

4 people

Pantry

  • Vacuum packed cooked chestnuts 400 g
  • Vegetable broth 75 cl
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Celery root 300 g
  • Onion 1

Dairy

  • Heavy cream 15 cl
  • Butter 40 g

Bakery

  • Sandwich bread 4 slices

Allergens Lactose, Gluten, Celery

The step by step recipe

  1. Peel the celery root and cut it into small cubes, then thinly slice the onion.

    Soak the celery in lemon water if you're prepping ahead, it won't darken.

  2. Melt half the butter in a saucepan, and sweat the onion and celery. 6 min

    A gentle cooking without browning keeps the soup's delicate flavor.

  3. Add the chestnuts, cover with broth, and cook until the celery is tender. 20 min

    Set aside a few whole chestnuts for serving.

  4. Blend finely with the cream, nutmeg, salt, and pepper.

    Strain through a fine sieve if you want a perfectly smooth texture.

  5. Cut the bread into cubes and brown them in the remaining butter, then serve them on top of the soup. 4 min

    Foamy butter, not burnt, gives golden croutons without bitterness.

Our tips to get it right

  • Blend the soup while it's still hot, it turns much smoother than once it has cooled down.
  • If the texture feels too thick after blending, loosen it with a bit more hot broth rather than water, to keep the flavor intact.
  • Make the croutons right before serving, they lose their crunch if they sit too long on a plate.

The variations

  • Swap the celery root for parsnip, the soup turns slightly sweeter and just as creamy.
  • For a dairy free version, use a plant based cream and a neutral oil instead of butter for the croutons.
  • For a quicker version, use ready made broth and store bought croutons, the soup comes together in 20 minutes.

What to serve it with

  • A well seasoned green salad
  • Toasted country bread
  • A glass of warm apple juice

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the croutons, for up to 2 months. Reheat gently in a saucepan while stirring, and make fresh croutons right before serving.

Questions about this dish

Can you make this soup ahead of time?

Yes, you can make it the day before and reheat it gently the next day. Save the croutons for the last minute, they only take a few minutes to make.

Can you substitute the vacuum packed cooked chestnuts?

You can use frozen pre cooked chestnuts, just thaw them first. Chestnuts packed in jars also work well.

Does chestnut soup freeze well?

Yes, it freezes very well for up to 2 months without the cream, which you add back in when reheating. Freezing the croutons isn't worth it, they're quick to make fresh again.

How do you adapt this recipe for kids?

Cut back on the nutmeg, since its flavor can surprise younger palates, and blend thoroughly for a very smooth texture. Golden croutons often make kids more willing to try the soup.

How long does it take to make a chestnut soup with golden butter croutons?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a chestnut soup with golden butter croutons?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chestnut soup with golden butter croutons cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten, celery. Always check the labels of the products you buy.

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