Recipe Detail




600g fresh chestnuts
2 tbsp olive oil
1 leek, trimmed, halved lengthways, washed and sliced
2 garlic cloves, chopped
4 cups chicken stock
100g baby spinach leaves
1 1/2 cups frozen green peas
Sour cream, to serve
Delicious soup combination of chestnuts, spinach and green pea soup
Preparation 20 mins | Cooking 45 mins | Serves 4


To boil fresh chestnuts

Cut chestnuts in half, across the width of the chestnut

Place prepared chestnuts into a saucepan of cold water and bring to the boil

Simmer for 15 to 20 minutes or until the fresh is tender and easily separates from the shell

Remove the chestnuts one at a time from the water

Once cool enough to handle, chop chestnuts roughly.

To make the soup
  1. Heat oil in a large saucepan over a medium heat. Add leek and garlic and cook, stirring often, for 3-4 minutes until softened
  2. Add cooked and peeled chestnuts and simmer, stirring occasionally, for 5 minutes. Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 5 minutes. Stir in spinach and peas. Cover, reduce heat and simmer for 3-4 minutes until peas are tender.
  3. Remove from heat and puree with a stick blender until smooth. Season to taste. Ladle into bowls and top each with a dollop of sour cream. Sprinkle with chestnut crisps if liked and serve.(optional)

Note: This soup thickens on standing – add extra stock if required.

To make chestnut crisps

Slice 50g of cooked and peeled chestnuts in a little olive oil in a frying pan over medium-high heat, tossing often, until golden. Drain on paper towel.

Recipe courtesy of