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This is a must have soup this season. I love collecting the fallen sweet chestnuts. Looking for the larger ones and preparing a number of items is very nostalgic. I also love making a sweet chestnut butter with rum & also a sweet chestnut Irish cream but we will come back to those soon enough.

GeorgeFlavour Fred
You can also buy decent sweet chestnuts if you wish I just love being outdoors but easy to spot on autumnal walks. Being respectful of course.


1 large celeriac

200g roasted chestnuts

1 large onion

2 cloves garlic

1L milk

150g butter

1 tsp fresh thyme


Water if needed


Pierce and roast sweet chestnuts for 15-20 minutes (depending on size). Soften onions in a pan and whilst this is happening peel & chop the celeriac. Pour into a deep pot the milk, butter and celeriac and allow to cook down for about 40 minutes. Remove the sweet chestnuts from the oven and scoop out the insides or peel if cool enough. Add them into the pot with the thyme and a little seasoning to taste. Then blend for 5 minutes until smooth in a blender and check the seasoning. Add additional water if too thick. Pass for a smooth. Ready to serve or allow to cool and place in the fridge serving later on. Pickled mushrooms optional.



Author george

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