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- Chef Wolfgang Puck builds sweet-earthy depth in this seasonal soup with jarred chestnuts, ruby port, and a base of sautéed aromatics.
- Simmering the chestnuts with stock allows the flavors to meld into a rich, fragrant broth.
- Pureeing the soup and finishing with cream, salt, and pepper results in an elegant, balanced dish with a luxuriously smooth texture.
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.
What else can I make with chestnuts?
Our collection of chestnut recipes features soups, pastas, entrées, 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.
Note 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.
