Still Life with Flowers
and Chestnuts
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Milne, Malcolm
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La Belle Cuisine - More Soup Recipes

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Chestnut Soup
The Inn at Occidental

“Of all the items on the menu, soup is that which exacts
the most delicate perfection and the strictest attention.”
~ Auguste Escoffier

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Blossoming Chestnut Branches, c.1890
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van Gogh, Vincent
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Chestnut Soup The Inn at Occidental
Gourmet December 1995

2 boiling potatoes (about 3/4 pound)
1 cup coarsely chopped celery (about 2 ribs)
1 cup coarsely chopped carrots (about 2 medium)
1 cup coarsely chopped onion (about 1 medium)
3/4 stick (6 tablespoons) unsalted butter
3 cups chicken stock
2 1/2 cups beef stock
1/4 cup chopped fresh parsley leaves
1 tablespoon fresh thyme leaves or
1 teaspoon dried, crumbled
1 tablespoon fresh sage leaves or
1 teaspoon dried, crumbled
1 tablespoon fresh basil leaves or
1 teaspoon dried, crumbled
a 16-ounce jar or can chestnuts,
drained and chopped coarse
1 cup heavy cream
1/2 cup Marsala or Madeira
1/4 teaspoon freshly ground white pepper
Garnish: minced fresh parsley leaves

Peel potatoes and chop coarse. In a food processor chop all vegetables fine. In a 6- to 8-quart heavy kettle cook the vegetables in butter over moderate
heat, stirring, 15 minutes, or until softened. Add the chicken and beef stock
and the herbs.
In food processor purée chestnuts to a thick paste and whisk into soup. Simmer the soup, covered, stirring occasionally, until vegetables are soft,
about 20 minutes. Stir in the cream, wine, pepper, and salt to taste, and
cook over moderate heat until hot. Serve soup garnished with parsley.
Makes about 8 cups.
 

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