Creamy Chestnut Soup with Zesty Stilton Toasts: An Elegant Holiday Delight

Indulge in the delicate and elegant flavors of a truly special holiday dish: Creamy Chestnut Soup. This luscious soup offers a unique culinary experience, combining the inherent sweetness and earthy notes of chestnuts into a velvety smooth texture that’s both comforting and sophisticated. What elevates this dish even further is its perfect accompaniment: homemade toasts topped with a zesty, bubbling Stilton cheese mixture. Together, they create a flavor-packed duo that promises to make any dinner memorable, whether it’s a festive gathering or a cozy winter evening. While this exquisite soup is a star on its own, those addictive Stilton toasts are so good, you might find yourself making them to pair with your other favorite soups too! [Skip to recipe.]

As the holiday season unfolds, bringing with it a unique blend of reflection, joy, and connection, many of us find solace and delight in the traditions we hold dear. While celebrations may sometimes shift in scale or form, the essence of coming together, even virtually, and sharing a delicious meal remains a timeless pleasure. For many, including my family, recent years have taught us the importance of cherishing every moment and finding joy in the blessings we have, no matter how small our gatherings may be. This year, we were incredibly grateful to have our eldest son and his wife join us for Christmas, a precious reunion that filled our hearts. We thought often of our other children, scattered across the globe, and were thankful for the technology that keeps us connected.

The holiday spirit, for many cultures, doesn’t simply end on December 25th. In German tradition, and indeed in many other countries, the festivities extend through the “12 Days of Christmas,” commencing on Christmas Day and culminating on January 6th. This extended period offers ample opportunity to savor the season, enjoy special meals, and create lasting memories. Especially after a challenging year, embracing these extended celebrations and finding reasons for joy and feasting feels more important than ever. What better way to continue the festivities than with a truly exceptional dish?

Chestnuts are synonymous with the fall and winter seasons, a seasonal treat deeply ingrained in European culinary traditions. My fondest memories include enjoying them roasted by street vendors in Rome during autumn, their sweet aroma filling the air, and at the bustling Christmas markets in Germany, where warm, toasty chestnuts offer a comforting embrace against the cold. The excitement of finding these beautiful nuts in northern Canadian supermarkets during Christmas time always brings a wave of nostalgia, reminding me of my mother’s cherished childhood memories in Germany. Chestnuts possess a unique quality: they are sweet, tender, and starchy, with a distinct nutty flavor that makes them utterly delightful, whether nibbled on their own or incorporated into a myriad of recipes. They stand apart from other nuts with their lower fat content and higher starch, giving them a more potato-like texture when cooked, yet retaining a delicate sweetness.

This exquisite chestnut soup, known as Maronensuppe or Kastaniensuppe in Germany, truly captures the essence of this beloved ingredient. It’s a lusciously creamy and silky concoction, transforming humble chestnuts into an elegant starter or a memorable main course. The soup’s gentle sweetness and subtle earthiness are perfectly balanced by the vibrant counterpoint of toast points generously covered in a bubbling, broiled Stilton cheese topping. The pungent, salty notes of the Stilton cheese cut through the richness of the soup, creating a harmonious and sophisticated flavor profile. This pairing offers a simple yet luxurious meal, ideal for ushering in the New Year, celebrating the ongoing 12 Days of Christmas, or any special autumn or winter occasion that calls for something extraordinary.

Preparing chestnuts from scratch, while a labor of love, significantly enhances the flavor and experience of this soup. The process of cracking open the shells and revealing the tender nuts within makes the resulting bowl of special soup all the more rewarding and truly a treat. However, for those seeking a quicker route, high-quality prepared roasted and peeled chestnuts, often available vacuum-packed or jarred in specialty markets, offer a convenient shortcut without compromising too much on flavor. Whichever path you choose, the outcome is a gourmet chestnut soup that will impress.

How to Roast Chestnuts for the Perfect Chestnut Soup

Before diving into the roasting process, let’s set the mood. Nothing says “chestnuts roasting” quite like this classic:

Now that you’re humming along to that timeless tune, let’s prepare our chestnuts. The first crucial step is to score each chestnut. Using a small, sharp serrated knife, carefully cut two perpendicular slits—forming a ‘+’ sign—through the shell on the rounded side of each chestnut. The goal is to cut just through the outer shell and the inner skin, but not too deeply into the nut itself. This step is essential; it prevents the chestnuts from exploding in the oven due to steam buildup and makes them much easier to peel later. Hold the nut firmly in one hand and cut carefully with the knife in the other, ensuring it doesn’t slip. Safety first!

Once scored, arrange the chestnuts in a single layer on a baking sheet, ensuring the cut side faces upwards. This positioning allows the steam to escape efficiently and helps the shells open up properly.

Roast them in a preheated oven at 425°F (220°C) for approximately 15 to 20 minutes. You’ll know they are ready when the shells split open and curl back, revealing the cooked nut inside. During this time, your kitchen will be filled with a wonderfully warm and nutty aroma—a sure sign of the deliciousness to come.

Immediately after removing them from the oven, transfer the hot roasted chestnuts into a plastic bag and seal it tightly. Let them steam for about 2 minutes. This steaming step is key; it helps to loosen both the outer shell and the stubborn inner brown skin, making them considerably easier to peel. Once they are cool enough to handle, work quickly. Use a small paring knife to pull off the shells and, crucially, the thin, papery brown skin that clings to the nuts. Fresh chestnuts will shed this skin more readily. If your chestnuts are a bit older, the skin might be more resistant, requiring you to carefully scrape or shave it off with your knife. Be diligent about removing all the brown skin, even from the crevices, as it can be quite bitter.

Remember to work swiftly before the chestnuts cool down too much; they become significantly harder to peel once they’ve lost their warmth. This speed is essential for a smooth and efficient peeling process.

Once peeled, your perfectly roasted chestnuts are ready! You can enjoy them warm as a real holiday treat, use them whole in various recipes, or coarsely chop them as specified for our delicious chestnut soup recipe below. The effort of peeling pays off with unparalleled flavor and texture.

Enjoy the therapeutic process of peeling, nibbling on the sweet nuts, and perhaps continuing your festive sing-along. The holidays, after all, are still in full swing! We’re celebrating the end of another year with this comforting and elegant chestnut soup. What will grace your table?

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Kitchen Frau Notes: To ensure the best results for your creamy chestnut soup, always select fresh chestnuts that have smooth, shiny shells and feel heavy for their size. Older chestnuts tend to dry out and become much harder to peel, making the preparation more challenging. If fresh chestnuts are not readily available or if you prefer a shortcut, vacuum-packed or jarred chestnuts that are already roasted and peeled are an excellent alternative. These pre-prepared options save a significant amount of time and effort without sacrificing too much of the delightful chestnut flavor in your soup. When choosing cream, opt for light cream (10% milkfat or half & half) as it provides richness without being overly heavy, allowing the delicate chestnut flavor to shine. For the vegetable broth, a good quality low-sodium option will give you more control over the final seasoning of your soup.

Cream of Chestnut Soup (Maronensuppe) with Zesty Stilton Toasts

This recipe creates a velvety, deeply flavorful chestnut soup, perfectly complemented by the sharp, savory kick of Stilton cheese toasts. It’s a dish that masterfully balances sweet, savory, and zesty notes.

For the Chestnut Soup:

• 3½ cups (500 g) chopped, roasted & peeled chestnuts (start with approximately 5 cups/750 grams fresh whole unpeeled chestnuts, or use prepared pre-cooked and peeled chestnuts)
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced finely
• 1 teaspoon dried marjoram leaves (or ½ teaspoon powdered marjoram)
• ½ teaspoon freshly ground white pepper
• ½ teaspoon dry mustard powder
• 3⅓ cups (800ml) good quality vegetable broth
• 3⅓ cups (800ml) light cream (10% milkfat, also known as half & half or cereal cream)
• ½ teaspoon ground nutmeg, freshly grated if possible

For the Optional Crunchy Topping (highly recommended):

• 1 tablespoon salted butter
• 4 tablespoons panko bread crumbs (use gluten-free panko if necessary)
• ¼ teaspoon ground nutmeg
• Thinly sliced green onions/scallions, for garnish

• Serve the soup with a side of Stilton Toasts (recipe follows below)

Instructions for the Soup:

1. Prepare the Chestnuts: If using fresh, whole chestnuts, begin by roasting and peeling them according to the instructions provided in the “How to Roast Chestnuts” section above. Remember to make a ‘+’ cut on the rounded side of each chestnut, roast at 425°F (220°C) for 15-20 minutes until split, then steam in a sealed bag for 2 minutes before peeling. Once peeled, coarsely chop the chestnuts. If you are using pre-cooked and peeled chestnuts, simply chop them coarsely; no need to roast them. Set the prepared chestnuts aside.
2. Sauté Aromatics: In a heavy-bottomed saucepan or Dutch oven, melt the butter over medium-high heat. Add the minced garlic and cook for about 30 seconds, stirring constantly. Be careful not to let the garlic brown, as this can make it bitter.
3. Build Flavor: Add the coarsely chopped chestnuts to the pot, along with the marjoram, white pepper, and dry mustard powder. Cook for 2 minutes, stirring continuously to allow the spices to bloom and the chestnuts to absorb the aromatic flavors.
4. Simmer the Soup Base: Pour in the vegetable broth, bringing the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 15 minutes. This simmering time ensures the chestnuts are fully tender and infused with flavor, making them easier to purée.
5. Purée for Silkiness: Carefully purée the soup. For the smoothest possible texture, transfer the soup in batches to a stand blender and blend until completely smooth. If you prefer a slightly less smooth, more rustic texture, or for convenience, use an immersion blender directly in the pot. Return the blended soup to the pot if using a stand blender.
6. Finish with Cream and Nutmeg: Stir in the light cream and ground nutmeg. Gently heat the soup over medium-low heat, stirring occasionally, until it is thoroughly warmed through and you see the first tiny bubbles appearing around the edges. It is crucial not to let the soup come to a rolling boil after adding the cream, as this can cause the cream to curdle.
7. Season to Perfection: Taste the soup and adjust the seasoning as needed. Add salt or more white pepper to enhance the flavors, ensuring a perfectly balanced and delectable soup.

For the Optional Crunchy Topping:

1. Melt the salted butter in a small, heavy skillet over medium heat until it becomes foamy.
2. Add the panko bread crumbs to the skillet and cook, stirring constantly, until they are beautifully golden brown and crispy.
3. Stir in the ¼ teaspoon of ground nutmeg.

Serving Suggestions: Serve the Creamy Chestnut Soup in warm bowls, either plain or garnished with a generous sprinkling of the nutmeg-infused panko crumbs and some finely sliced green onion (cut on a steep diagonal for an elegant touch). The contrast of the creamy soup with the crunchy topping is delightful. Always serve this elegant soup with the Stilton Toasts on the side for that crucial zesty counterpoint.

Prep-Ahead Tip: You can prepare and freeze the puréed chestnut base of this soup. To serve later, simply thaw the frozen base, then proceed with the recipe by adding the cream and nutmeg, and gently heating it through.

This recipe yields approximately 8 cups, comfortably serving 4 people as a satisfying main course or 8 as an elegant first course.

Stilton Toasts: The Perfect Zesty Counterpart

These Stilton Toasts are more than just a garnish; they are an integral part of this culinary experience. Their sharp, salty, and creamy nature provides a superb contrast to the smooth, slightly sweet chestnut soup, creating an unforgettable flavor pairing.

• 1 cup (125 g) crumbled Stilton cheese (or your favorite pungent blue cheese)
• ¼ cup (4 tablespoons) mayonnaise
• 1 teaspoon white wine vinegar
• ½ teaspoon maple syrup or honey
• 2 green onions/scallions, finely sliced
• 4 slices of sturdy bread (use gluten-free bread if necessary)

Instructions for Stilton Toasts:

1. Preheat Broiler: Position an oven rack about 6 inches (15cm) below the broiler element in your oven and preheat the broiler grill.
2. Prepare Stilton Mixture: In a small bowl, combine the crumbled Stilton cheese, mayonnaise, white wine vinegar, and maple syrup or honey. Use a fork to stir until all ingredients are well combined and form a thick, spreadable mixture. Stir in the finely sliced green onions.
3. Toast the Bread: Lightly toast the bread slices until they are golden and crispy. This initial toast provides a firm base for the cheese mixture and prevents the toasts from becoming soggy.
4. Spread the Topping: Evenly spread about ¼ of the Stilton cheese mixture onto each piece of toasted bread. Make sure to spread the mixture right to the edges for a satisfying crust.
5. Broil to Perfection: Place the prepared toasts onto a cookie sheet. Carefully slide the cookie sheet onto the preheated rack under the broiler. Grill them for 1 to 2 minutes, watching them continuously, until the cheese mixture is bubbling, melted, and golden brown in spots. The high heat of the broiler can quickly char them, so vigilance is key!
6. Serve: Once golden and bubbling, remove the toasts from the oven. Let them cool slightly, then cut each slice into quarters, forming elegant toast points. Serve immediately with the Creamy Chestnut Soup for the best flavor and texture.

This recipe yields 4 full slices of Stilton Toasts, which serve 4 people as a hearty accompaniment or 8 as a delightful first course pairing with the soup.

Guten Appetit!

We hope this elegant Creamy Chestnut Soup with Stilton Toasts brings warmth, flavor, and a touch of gourmet sophistication to your holiday table and beyond. It’s a delightful way to extend the festive spirit and savor the best of seasonal flavors.

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