France Soupe aux Marrons (Chestnut Soup)
Chestnut soup, or soupe aux marrons, is a traditional French dish that celebrates the earthy sweetness of chestnuts, a staple in rural French cooking for centuries. Often associated with autumn and winter, this creamy, comforting soup is popular during holiday gatherings, particularly in regions such as Provence and the Ardèche, where chestnut trees are abundant. Historically, chestnuts were a vital food source for French peasants, and their versatility continues to inspire both rustic and refined recipes. Today, chestnut soup is considered an elegant yet hearty soup that captures the essence of French culinary tradition. Naturally gluten-free and adaptable to vegetarian, vegan, or other dietary needs, this dish is as versatile as it is delicious.
Recipe Servings: 4–6
Ingredients
- 2 Tbsp (30 ml) olive oil or butter
- 1 medium onion, diced
- 1 leek, white and light green parts only, sliced
- 1 lb (450 g) cooked and peeled chestnuts
- 1 tsp (5 ml) fresh thyme leaves (or ½ tsp (2 ml) dried thyme)
- 1 bay leaf
- 4 cups (1 L) vegetable stock
- 1 cup (240 ml) heavy cream
- ½ tsp (2 ml) salt (adjust to taste)
- ¼ tsp (1 ml) ground black pepper
- Optional garnishes such as chopped parsley, a drizzle of cream, or croutons
Directions
- In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and leek, and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
- Stir in the chestnuts, thyme, and bay leaf. Cook for 2 minutes, allowing the flavors to meld.
- Pour in the vegetable or chicken stock and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chestnuts are very tender.
- Remove the bay leaf. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, blend the soup in batches in a countertop blender; then return it to the pot.
- Stir in the heavy cream and heat gently without boiling. Season with salt and black pepper to taste. Adjust the consistency with additional stock or cream if needed.
- Ladle the soup into bowls and garnish with chopped parsley, a drizzle of cream, or croutons for added texture.
Notes
- For a richer flavor, roast the chestnuts before using them in the soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
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