Chestnut – Rosemary – Soup

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut into the chestnut on the curved side and fry in the preheated oven on the middle rack at 200 ° C for about 30 minutes. Let the chestnuts cool and peel them.
Chop the onion and roast it with the chestnuts and rosemary sprig in olive oil for about 2 minutes, stirring constantly. Pour the bouillon and whipped cream on top, season with salt and pepper and cook over a medium heat for about 20 minutes. Remove 4 chestnuts from the soup and set aside for the soup. Take the sprig of rosemary out of the soup, pluck 3 needles off, add to the soup and puree it. Pass the soup through a fine-mesh sieve, reheat if necessary and serve.
Slice the chestnuts that you have set aside and serve as a garnish in the soup. Garnish the soup with rosemary.
Time saving tip:
Prepare soup with pickled chestnuts from the glass.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.