Pumpkin-Chestnut Soup Whole peeled chestnuts add structure to pumpkin soup, texture that's important if the squash is too watery. Make large batches, and tuck it away in the freezer for up to a year; don't add the cream until after you thaw and reheat it.
This creamy, vegetarian soup, from Becky Lovatt, is a great way to use up leftover chestnuts, or use freshly roasted chestnuts for a more intense flavour << a lovely festive starter if you're not having cauliflower cheese
Porcini-and-Chestnut Soup Recipe on Food & Wine - Chef Michael Tusk uses porcini in two forms in this velvety soup. He blends dried ones with chestnuts for a deep layer of earthy flavor, and adds sautéed ones at the end as a topping.
Chestnuts aren't just for roasting on an open fire. Try them steamed or roasted in Cream of Chestnut Soup. This soup is an elegant starter and over the top with the savory toppers of bacon, dried cherries, creme fraiche, and truffle oil.
Pinner wrote: This Egg Roll Soup recipe is SO tasty! It's basically an Asian cabbage soup, simmered with zesty sausage, carrots, sesame and ginger, and topped with crispy wonton strips if desired. It's the perfect easy dinner recipe.