Vegetarian Chestnut Soup


  • 1 sliced Onion

  • 1 lb Chestnuts (peeled & cooked), separate 8 for garnish

  • 2 tsp Rosemary

  • 1 cube Vegetable Bouillon

  • 1 ½ cup Milk

  • 2 ½ cups Water

  • 1 tbsp Butter

  • 1 tbsp Olive Oil

  • Salt

  • Black Pepper


  • Heat olive oil in a large pan on medium heat. Add the onion and a pinch of salt, cook for 5 minutes.

  • Next, add the chestnuts and cook for 2 minutes. Pour in the water and add the rosemary. Bring to a boil, then add the bouillon cube and continue to simmer for 15 minutes.

  • Remove from heat and blend until smooth using a hand blender.

  • Pour in the milk and cook for another 5 minutes.

  • Season to taste with salt and ground black pepper.

  • Meanwhile, prepare the garnish. Heat the butter on low heat in a frying pan. Add the 8 chestnuts and cook in the melted butter for 5 minutes.

  • Serve and enjoy!

Inspired by Ahedgehoginthekitchen

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