Chestnut Soup

Low-amine chestnut soup

Low-amine chestnut soup

This soup is nutty and earthy, and great as a low-amine appetizer or entree. It’s very easy to make, and fits with a number of allergy restrictions. Originally, I found a similar recipe on, but when I made it, I found it unsatisfying and not nearly nutty enough. With several tweaks, I think the flavor developed a much deeper flavor.

3 Tbsp unsalted butter (1/4 stick)

1 Tbsp safflower oil

1.5 C coarsely chopped shallots

4 medium semi-sweet apples (Gala, Braeburn, etc), chopped (about 4 C)

3 Tbsp finely chopped sage leaves

3 ribs celery, chopped

1 carrot, chopped

10 C whole, peeled chestnuts

2 cups vegetable broth

2 C water

1 tsp fresh cracked black pepper

pinch nutmeg

Salt, to taste

  • Heat stove to medium and melt butter in a large pot.
  • Add oil, shallots, chestnuts, celery, and carrot. Cook about 5 minutes.
  • Reduce heat to medium-low.
  • Add water, vegetable broth, salt, pepper, nutmeg, and sage. Simmer for about 15 minutes.
  • Using an immersion blender if you have one, or a blender/food processor if you don’t, puree the soup.
  • Season with salt, to taste.
  • Garnish with minced sage leaves or parsley and serve with crostini or bread, if available.


Very Low Amine: shallots, apple, sage, celery, carrot, vegetable broth, water, pepper, nutmeg, salt

Low Amine: butter, safflower oil, chestnut

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4 CommentsLeave a comment

  1. This looks great! I’m looking forward to making chestnut soup for the first time soon.

    • Yay! I hope you enjoy it! If you’re able to, get chestnuts whole (and peel them, obviously) or in bags, frozen. Chestnuts in a jar or in a can are very expensive. I was able to find a bag of frozen, peeled chestnuts (I ended up needing two bags) for about $7 each.

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