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Chestnut Soup Recipe (Kastanjesoep)


Chestnut Soup Recipe (Kastanjesoep)

Chestnut Soup

Photo © Uitgeverij KunstMag
Chestnuts are plentiful in the fall and winter months and can be foraged for free throughout the Netherlands. Perhaps that's why this recipe was considered a thrifty choice back in the 19th century, when it was published as part of a collection of so-called 'frugal' recipes. What could be more appropriate for the economically lean times we live in now?

In fact, this recipe first appeared in the cookbook Betje, de goedkope keukenmeid, verzameling van beproefde voorschriften om lekker te koken en te braden, te stoven en te bakken, in te leggen enz enz. by G.B van Goor, published in Gouda in 1887. We translated and adapted the recipe from the original Dutch in Kastelenkookboek cookbook. It has been published on the Dutch Food site with the kind permission of the publisher.

Enjoy as a light soup or, if you prefer a thicker soup, bind with some toasted bread.

Yield: Serves 4



Warm the beef or veal stock in a stockpot. In a another pot, boil the chestnuts in plenty of salted water. Remove the chestnuts from the water after about seven minutes.

Peel the chestnuts and turn them into a paste by bashing them in a pestle and mortar or processing in a food processor. Pass the chestnut paste through a sieve and mix it with the broth.

Bind the soup with toasted bread and serve in bowls, garnished with sprigs of fresh parsley.

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