Skip to content

Vegetarian, South and mountains

Chestnut soup with goat cheese toasts

This chestnut soup is a smooth puree of leeks, potatoes and chestnuts, served with grilled goat cheese toasts. It serves 4, takes 45 minutes, is rated very easy, and costs about €2.50 per person. The key to success is cooking the leeks and chestnuts gently until soft before blending.

A velvety chestnut soup with melting goat cheese toasts, that's dinner for the evenings when fall settles in.

Chestnut soup with goat cheese toasts
Total time
45 min
Difficulty
Very easy
Cost per person
€2.50
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This soup has a silky, fully blended texture, thickened naturally by the chestnuts and potatoes. The chestnuts bring a mild, slightly sweet flavor that pairs well with leeks softened in butter. A touch of heavy cream rounds everything out without ever covering up the chestnut flavor that stays front and center.

It's the kind of dinner you want on the evenings when the temperature drops and all you want is a warm bowl to sit down with. Kids generally like the mild sweetness of this soup, especially with a goat cheese toast melting on top. Mon Chou suggests it for simple weeknight meals as much as for a quiet Sunday night with the family.

The ingredients

4 people

Pantry

  • Vacuum packed cooked chestnuts 300 g
  • Vegetable brothoften in the pantry 1 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Leeks 3
  • Potatoes 300 g
  • Onion 1

Dairy

  • Heavy cream 10 cl
  • Pélardon or fresh goat cheese 4
  • Butter 20 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Thinly slice the leeks and onion, and cut the potatoes into cubes.

    Wash the leeks well between the layers, dirt loves to hide there.

  2. Sweat the leeks and onion in the butter without letting them brown. 8 min

    Setting the lid slightly ajar speeds up cooking without drying them out.

  3. Add the potatoes, chestnuts and broth, then let simmer gently. 25 min

    Set aside 4 chestnuts for garnish before blending.

  4. Blend the soup with the cream, then adjust the salt and pepper.

    If it's too thick, thin it out with a bit of hot broth.

  5. Toast the bread slices, top with the goat cheese, then broil for 3 minutes. 3 min

    A drizzle of olive oil on the warm cheese finishes it off nicely.

Our tips to get it right

  • Pick firm, whole vacuum packed chestnuts rather than ones already broken into pieces, they give the soup a finer texture.
  • Let the leeks really sweat without browning, that's what gives the soup its sweetness and keeps it from turning slightly bitter.
  • Blend the soup while it's still very hot, it turns out smoother than once it has cooled down, and you can always thin it out with a bit more broth.

The variations

  • Swap the pélardon for another fresh goat cheese or a log of goat cheese cut into rounds if you can't find it.
  • For a quicker version, skip the broiler step and simply serve the bread topped with cold goat cheese alongside the hot soup.
  • Scatter some crispy bacon bits on top for a heartier version if you're not cooking for vegetarian guests.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of sparkling apple juice
  • A handful of shelled walnuts

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the cream, which you can stir in later when reheating. Reheat gently on the stovetop, stirring often, and prepare the goat cheese toasts fresh each time.

Questions about this dish

Can I use fresh chestnuts instead of the vacuum packed ones?

Yes, just cook and peel them first before adding them to the soup. Use about 300 g of peeled chestnuts to keep the same proportions.

Can this soup be made ahead of time?

Yes, it reheats very well, so making it a day ahead works great. Hold off on adding the cream until the day you serve it for an even silkier texture.

Do I have to use pélardon for the toasts?

No, any fresh goat cheese works just as well in its place. The main thing is picking a goat cheese that melts slightly under the broiler.

Will kids who aren't fans of chestnuts still eat this soup?

Blending the soup smooth mellows out the chestnut flavor quite a bit, which usually wins over even hesitant kids. You can also cut back slightly on the chestnuts and add a bit more potato instead.

How long does it take to make a Cévennes style chestnut soup with melted goat cheese toasts?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Cévennes style chestnut soup with melted goat cheese toasts?

About 620 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 Cévennes style chestnut soup with melted goat cheese toasts cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

Cuisine from the South and the mountains

See all

Goat cheese recipes

See all