Chestnut Soup



A classic, smooth, rich and easy to make Chestnut soup to warm your heart on a cold winter night during the Christmas time.


Butter – 25g

Leek – 1 trimmed & sliced

Potatoes – 2 Peeled & Chopped

Creme Fraiche –  To serve

Chestnut, extra, chopped, to serve

Fresh thyme leaves, to garnish


  • Melt the butter in a large saucepan over medium heat.
  • Add leek to the melted butter and cook for 3 minutes or until soft.
  • Add potato to it and stir to coat.
  • Add the chicken stock. Simmer, partially covered, for about 7 minutes.
  • Add chestnuts and simmer, partially covered, for a further 7 minutes or until potato is tender.
  • Use a stick blender to blend everything together until smooth.
  • Pour it to a serving bowl. Top it with creme fraiche, extra chestnut and thyme.
  • Season with pepper and the soup is ready to serve.

Daniel Hiltbrunner

Chef Daniel Hiltbrunner trained and worked in Switzerland. He has also worked in the USA, New Zealand, Japan and Australia before relocating to the United Arab Emirates. Chef Daniel’s work experience encompasses stand-alone fine dining restaurants, hotel openings with international hotel chains such as Hilton, Parkroyal, and Accor together with large scale production kitchens in Convention Centres. In Australia he was a member of the cooking competition committee for the Australian Chef Association (ACF). He was also a member of the Australian national culinary team for the 2008 Culinary Olympics in Erfurt, Germany. He is a certified Master Chef and certified WACS judge with extensive international judging experience. He is a member the prestigious Academy Culinaire de France and La Chaine des Rotisseurs (CDR).

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