This smooth, rich chestnut soup hails from the Auvergne region of France.

Yield: serves 6


  • 4 tbsp. butter
  • 1 medium onion, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 rib celery, roughly chopped
  • 1 clove garlic, roughly chopped
  • Kosher salt, to taste
  • 1 (24-oz.) bottle peeled cooked chestnuts, drained, or 1 1/2 lbs. peeled roasted chestnuts
  • 13 cup creme fraiche
  • Freshly ground black pepper, to taste
  • 1 Tbsp. dry sherry, such as amontillado


  1. In a 4-qt. saucepan, heat butter over medium heat. Add onions, carrots, celery, and garlic. Season with salt and cook, stirring occasionally until tender and lightly browned, about 20 minutes. Add 6 cups water, chestnuts, and salt; simmer over medium-low heat until chestnuts are tender, 45 minutes.
  2. Puree soup with an immersion blender or in batches in a regular blender. Whisk in creme fraiche, black pepper, and sherry. Season with more salt to taste. Serve hot.