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Chestnuts are gluten-free and, as a soup, the perfect first course for any lunch or dinner. Simply combine this soup with a salad or follow it up with a celebratory roast. It is quick and easy to prepare and is sure to become one of your favorite winter meals.


  1. Melt the butter in a large soup pot. Sauté the onion, carrot, and garlic over medium heat until translucent, about 5 minutes.

  2. Then add mushrooms, salt and thyme and sauté for 10 minutes.

  3. Now add the chestnuts and apple and sauté for another 5 to 10 minutes.

  4. Increase the heat, pour in the wine and cook the mixture for 5 minutes to reduce the wine.

  5. Then stir in the broth, reduce the heat and let the chestnut soup simmer for 20 minutes, until the apple and chestnuts are soft.

  6. Pour in the milk and again heat the mixture almost to the boil.

  7. Blend the mixture until you have a smooth soup.

  8. Season to taste and serve the chestnut soup with a spoonful of crème fraiche on each plate.

This recipe was created in cooperation with KitchenAid. The KitchenAid Magnetic Drive Blender  (setting “soups/sauces”) is suitable for the preparation.


  • Makes about 1 liter or 4 to 6 servings


  • 2 tbsp butter

  • 1 onion, chopped

  • 1 carrot, peeled and diced

  • 1 garlic clove, crushed

  • 250 g mushrooms, sliced

  • a few sprigs of fresh thyme

  • sea-salt

  • 400 g pre-cooked chestnuts

  • 1 apple, peeled, cored, chopped

  • 125 ml red wine

  • 500 ml broth

  • 200 ml whole milk

  • 2 tbsp crème fraîche

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