The hottest chestnut soup of winter

Recette Soupe De Chataignes

Pimp this velvety ultra-desirable chestnuts with hazelnut and Italian coppa. A highly sexy recipe to brighten up your Netflix parties in January.

© Aosta
For 4 people

Preparation time : 20 min

Cooking time : 20 min


  • Preheat the oven to 180 ° C.

  • Arrange the hazelnuts on a rimmed baking sheet in a single layer and space them apart.

  • Put the plate of hazelnuts in the oven and let them brown for 15 minutes, stirring every 5 minutes. Then crush them finely and set them aside to put on top of the soup .
  • Peel and finely chop the shallots .

  • In a sauté pan, melt a knob of butter and brown the shallots for a few minutes.

  • Then add the chestnuts , milk and liquid cream . Cook over low heat for 20 minutes.

  • Mix the mixture with chestnuts. Salt and pepper.

  • Ladle the soup, add some roasted hazelnuts, a drizzle of olive oil and place the Aosta coppa.


Also discover the recipe for celeriac and apple soup .

written by

Read this next

The week of Do It