Chestnut Soup with Fried Parsley is a sophisticated, velvety soup that celebrates the earthy sweetness of chestnuts in a luxurious preparation perfect for special occasions. This elegant dish features tender chestnuts simmered with aromatic vegetables and herbs, then blended into a silky smooth soup with a hint of cream and warming spices. The fried parsley garnish adds a crispy, herbal contrast to the smooth, creamy soup while providing visual drama that makes this dish restaurant-worthy. Perfect for holiday dinners, Thanksgiving, Christmas celebrations, or any time you want to impress guests with refined comfort food, this soup captures the essence of fall and winter in every spoonful. The rich, nutty flavor and smooth texture make it an unforgettable first course.
Serving Quantity: 6 servings
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients:
For the Soup:
- 1 pound fresh chestnuts (or 14 ounces vacuum-packed roasted chestnuts)
- 3 tablespoons butter
- 1 medium onion (diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- Half cup heavy cream
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon nutmeg
- 2 tablespoons dry sherry (optional)
For the Fried Parsley:
- 1 cup fresh flat-leaf parsley leaves
- Vegetable oil (for frying)
- Flaky sea salt
Nutrition Information (Per Serving):
- Calories: 285
- Protein: 5g
- Carbohydrates: 35g
- Fat: 14g
- Sugar: 8g
- Sodium: 685mg
- Fiber: 4g
- Cholesterol: 35mg
- Vitamin C: 25mg
- Potassium: 485mg
1. Prepare Fresh Chestnuts (If Using)
If using fresh chestnuts, you’ll need to roast and peel them first. Using a sharp knife, cut an X into the flat side of each chestnut, cutting through the shell but not too deeply into the nut. Place the chestnuts on a baking sheet and roast at 400 degrees Fahrenheit for 20 to 25 minutes until the shells curl open. Remove from the oven and wrap in a clean kitchen towel for 5 minutes. While still warm, peel away both the hard outer shell and the papery inner skin. This is easiest while they’re warm. If using vacuum-packed roasted chestnuts, skip this step entirely as they’re already prepared.
2. Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are soft and translucent. The onion should be tender and starting to turn golden at the edges. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic as it will taste bitter. These aromatic vegetables create the flavor foundation for the soup and add subtle sweetness that complements the chestnuts.
3. Add Chestnuts and Broth
Add the peeled chestnuts to the pot, stirring to coat them with the butter and vegetables. Pour in the chicken or vegetable broth. Add the bay leaf, fresh thyme sprigs, salt, black pepper, and nutmeg. The nutmeg adds a warm, slightly sweet spice that enhances the chestnut flavor beautifully. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover partially and let simmer gently for 30 to 35 minutes until the chestnuts are very tender and falling apart when pressed with a spoon. The chestnuts should be soft enough to blend easily.
4. Blend Until Silky Smooth
Remove and discard the bay leaf and thyme sprigs. Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety. If you don’t have an immersion blender, carefully transfer the hot soup in batches to a regular blender. Fill the blender only halfway each time and remove the center cap from the lid, covering with a kitchen towel to allow steam to escape safely. Blend on high speed until completely smooth. The soup should be creamy with no lumps or chunks remaining. For the smoothest texture, strain through a fine mesh sieve after blending.
5. Add Cream and Adjust Consistency
Return the blended soup to the pot over low heat. Stir in the whole milk and heavy cream. The dairy adds richness and creates that luxurious, velvety texture. Add the dry sherry if using, which adds subtle depth and complexity. Stir well to combine. The soup should be thick but pourable, coating the back of a spoon. If it’s too thick, thin with additional broth or milk until you reach the desired consistency. If too thin, simmer uncovered for a few minutes to reduce and thicken. Taste and adjust the seasoning with more salt, pepper, or nutmeg as needed.
6. Fry the Parsley
While the soup stays warm on low heat, prepare the fried parsley garnish. Make sure the parsley leaves are completely dry or they’ll splatter when fried. Pat them thoroughly with paper towels. Heat about half an inch of vegetable oil in a small saucepan or deep skillet to 350 degrees Fahrenheit. Test with one parsley leaf—it should sizzle immediately when added. Working in small batches, carefully add the parsley leaves to the hot oil. They’ll sizzle and crisp up within 10 to 15 seconds. Remove quickly with a slotted spoon before they burn. Transfer to a paper towel-lined plate and immediately sprinkle with flaky sea salt. The parsley should be crispy and bright green.
7. Serve and Garnish
Ladle the hot, creamy chestnut soup into warm bowls. Drizzle each serving with a small amount of heavy cream or a swirl of olive oil for visual appeal. Top each bowl with a small mound of crispy fried parsley in the center. The contrast between the smooth, warm soup and the crispy, cool parsley is wonderful. Serve immediately while the soup is hot and the parsley is still crispy. The fried parsley adds textural interest and a burst of fresh herbal flavor that cuts through the richness.
Tips for Perfect Chestnut Soup with Fried Parsley
Vacuum-packed roasted chestnuts save enormous time and effort. They’re available at specialty stores and online, already peeled and ready to use. They’re worth seeking out.
Fresh chestnuts are only available in fall and early winter. If you can’t find them, jarred or vacuum-packed chestnuts work beautifully year-round.
Peeling fresh chestnuts is easiest while they’re still warm. Work quickly after roasting and rewrap in the towel if they cool too much and become difficult.
The soup base can be made up to 3 days ahead. Store refrigerated, then reheat gently and add the cream just before serving for the best texture.
Don’t skip straining if you want restaurant-quality smoothness. The extra step removes any fibrous bits and creates the silkiest possible texture.
Fry the parsley just before serving. It loses its crispness quickly and becomes limp if fried too far in advance. Last-minute preparation is essential.
Make sure parsley is completely dry before frying or the oil will splatter dangerously. Pat thoroughly and let air dry for a few minutes if needed.
The soup freezes well for up to 3 months. Cool completely, freeze in portions, and thaw overnight in the refrigerator. Reheat gently, stirring frequently.
For a vegetarian version, use vegetable broth. The soup is naturally vegetarian if you make this simple substitution.
Add roasted mushrooms for earthy depth. Sauté before blending for extra umami flavor that complements the chestnuts beautifully.
Crispy pancetta or prosciutto can replace fried parsley for a meatier garnish that adds salty, savory contrast to the sweet soup.
Drizzle with truffle oil before serving for luxury and sophistication. The earthy truffle flavor pairs exceptionally well with chestnuts.
Different nuts create different flavors. Try hazelnuts mixed with chestnuts for variety, or use all hazelnuts for a different but equally delicious soup.
Serve in small portions as this soup is quite rich. Four to six ounces per person as a first course is plenty.
The sherry adds complexity but can be omitted. Brandy or cognac work equally well for adding depth and sophistication to the flavor.
Toast the chestnuts briefly in the pot after adding them for deeper, more caramelized flavor before adding the liquid.
Add a swirl of crème fraîche on top instead of heavy cream for tangy richness that balances the sweet chestnuts.
Make it dairy-free by using coconut cream instead of dairy cream and oil instead of butter. The soup will be slightly different but still delicious.
Garnish with toasted chopped chestnuts instead of fried parsley for a simpler, nut-forward presentation that reinforces the main ingredient.
This soup pairs beautifully with crusty bread, especially walnut or whole grain varieties. The hearty bread complements the refined soup perfectly.
