Chestnut Soup - Kastana
This is such a unique soup, and I became inspired to make a soup after traveling in Greece. I serve this for Thanksgiving and it's a nice appetizer before the meal. Can be made ahead and reheated, which makes it a perfect party starter.
Recipe type: Soup
Serves: 6-8
  • 3 tablespoons unsalted butter
  • ½ cup finely chopped celery
  • ½ cup finely chopped carrots
  • ½ cup finely chopped onion
  • 3 fresh flat-leaf parsley sprigs
  • 2 whole cloves
  • 1 California bay leaf
  • 6 cups chicken broth or vegetable stock
  • 3 cups fresh chestnuts or 1 (14 oz). jar peeled cooked whole chestnuts,crumbled
  • ¼ cup Madeira
  • ¼ cup heavy cream
  • ¼ teaspoon black pepper
  • Salt to taste
  1. If using fresh chestnuts: Cut an x in the middle of the flat side of every chestnut. Place on a sheet pan and bake for 45 minutes - 1 hour until soft.
  2. Peel chestnuts while warm and crumble.
  3. Melt butter in a heavy saucepan over low heat, stir in celery,carrot,and onion. Cook on low for 15 minutes until vegetables have softened.
  4. Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string.
  5. Add broth and parsley bundle to the vegetables. Bring to a boil.
  6. Reduce and simmer,covered, for 20 minutes. Add chestnuts and Madiera and simmer, covered , for 3 minutes.
  7. Puree soup in small batches in a blender until smooth. Stir in cream, pepper, and salt to taste.
  8. When reheating place on a low simmer.
Recipe by California Greek Girl at