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Chestnut soup

Preparation time : 20 minutes & cooking time. Difficulty: 2/5. For servings: 4 for starter / 2 for main course. 


  • 200ml water
  • 200g potatoes, finely diced
  • 375g unsweetened chestnut purée
  • 200g pears, diced
  • 1 onion, medium-sized, diced
  • 1 garlic clove, finely chopped
  • 75ml soy cream
  • 1 pear for garnish
  • Guérande sea salt
  • Freshly ground black pepper
  • 1 tablespoon white wine or white balsamic vinegar
  • Olive oil

Optional: garnish with 1 tablespoon fresh cream

Step by step:

  • Bring water to the boil and add first the potatoes, and then 10 minutes later add the chestnut purée and diced pears. Cook for a further 10 minutes, the potatoes should be soft/cooked.
  • In a frying pan, fry the onion and garlic, and then add the soy cream to soak up all the juices in the pan.
  • Blend all the ingredients and adjust the seasoning to taste. If your soup is too thick, simply add a little water and bring to the boil again.

For the pear crisps:

Slice the pear very thinly, place the slices on a sheet of baking parchment and bake at 170°C, fan-assisted, for about 20 minutes, turning the slices over every 5 minutes.

Bon appétit!