Food Recipes Soups Silky Chestnut Soup 5.0 (6,069) 1 Review Award-winning celebrity chef Wolfgang Puck brings us this silky-smooth autumnal soup that's on the table in an hour. By Wolfgang Puck Wolfgang Puck Award-winning celebrity chef to the stars, Wolfgang Puck is world-famous for both his culinary excellence and business savvy. Over the course of five decades he has built a global empire that encompasses high-profile restaurants like Spago; an eponymous line of cookware, coffee, wine, and cookbooks; and event catering. Food & Wine's Editorial Guidelines Updated on November 1, 2024 Save Rate PRINT Share Close Photo: Food & Wine / Photo by Rachel Marek / Food Styling by Lauren McAnelly / Prop Styling by Gabriel Greco Active Time: 25 mins Total Time: 1 hr Yield: 6 servings Jump to recipe With their softly sweet and earthy flavors, chestnuts are an incredible ingredient to complement cool-weather foods like apples, winter squashes, and wild mushrooms. Celebrity chef Wolfgang Puck harnesses the autumnal qualities of chestnuts in this recipe for smooth-as-silk chestnut soup. Calling upon ruby port for bold fruitiness and heavy cream for lusciousness, this soup feels like a warm cashmere wrap on a brisk fall evening. Enjoy it with a crisp baguette and a simple green salad on the side. Frequently Asked Questions What else can I make with chestnuts? Our collection of chestnut recipes features soups, pastas, entrees, sides, and more for you to try this season. For the holidays, we recommend incorporating the ingredient into a brussels sprouts starter, stuffing, or a wild rice dish. Notes from the Food & Wine Test Kitchen If you'd like to make this soup even smoother than it already is, blend the soup mixture before adding the cream, then strain it through a sieve to remove any small pieces remaining. Return the strained soup to the saucepan, then add the cream, salt, and pepper. Suggested pairing A tart California sparkling wine will provide a lovely contrast to this creamy soup. Cook Mode (Keep screen awake) Ingredients 4 tablespoons unsalted butter 1 medium carrot, finely chopped 1 celery rib, finely chopped 1/2 medium onion, finely chopped 2 cups cooked chestnuts (from one [14.8-ounce] vacuum-packed jar) 1 cup ruby port 1 thyme sprig 3 cups chicken stock or lower-sodium broth 1/2 cup heavy cream Salt Freshly ground black pepper Directions Melt the butter in a medium saucepan. Add the carrot, celery, and onion, and cook over medium-low heat, stirring, until softened, about 10 minutes. Add the chestnuts, and cook for 4 minutes. Add the port and thyme, and cook over medium-high heat until the port is reduced by half, about 4 minutes. Add the stock, and bring to a boil. Cover partially, and simmer over low heat for 30 minutes. Remove and discard the thyme sprig. Add the cream to the soup. Working in batches, pour the soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth. Return the soup to the saucepan. Bring soup to a simmer. Season with salt and pepper, and serve. Originally appeared: December 2003 Rate It Print