Chestnut Soup with Sourdough Sage Croutons

A luxurious and creamy chestnut soup topped with crispy homemade sourdough croutons, fresh sage, and roasted chestnuts. This elegant soup combines the earthy sweetness of chestnuts with aromatic vegetables and herbs, finished with a touch of Sherry.

6 servings

1 hr 50 min

Published October 4, 2025

Ingredients

•2 jars chestnuts
•2 large leeks
•1 tablespoon olive oil
•1 tablespoon unsalted butter
•1 large onion
•2 ribs celery
•2 medium carrots
•1½ leaves bay leaves
•1 tablespoon tamari
•2½ quart water
•2 teaspoons salt
•⅓ cup parsley
•1 teaspoon sage
•2 tablespoons Sherry
•½ teaspoon black pepper
•2 tablespoons olive oil
•2 tablespoons unsalted butter
•½ loaf sourdough bread
•1 teaspoon sage
•2 jars chestnuts
•1 teaspoon sea salt

Cooking Instructions

1.
Put oven rack in upper third of oven and preheat oven to 375°F.
10 min
2.
Spread chestnuts in 1 layer in a large shallow baking pan, then roast in oven until dry and slightly darkened, about 20 minutes.
20 min
3.
While chestnuts roast, wash leeks in a bowl of cold water, agitating them, then lift out and drain well.
5 min
4.
Heat oil and butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then sauté leeks, onion, celery, carrots, and bay leaves, stirring occasionally, until vegetables are pale golden, 8 to 10 minutes. Add chestnuts and tamari and cook, stirring, until most of liquid is evaporated, 1 to 2 minutes. Add water (2 1/2 quarts) and salt and simmer, uncovered, stirring occasionally, until vegetables are tender, about 30 minutes. Remove from heat and stir in parsley and sage. Discard bay leaves.
45 min
5.
Purée soup in 3 batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Pour purée through a medium-mesh sieve into cleaned pot, pressing hard on and then discarding solids. Bring soup to a simmer and stir in Sherry, pepper, and salt to taste, then remove from heat.
15 min
6.
Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook bread cubes with sage, turning occasionally, until croutons are golden, 6 to 10 minutes. Add chestnuts and cook, stirring, 2 minutes. Transfer to a large bowl and toss with sea salt.
12 min
7.
Ladle soup into bowls and sprinkle each serving with about 1/3 cup topping.
3 min

Ingredients

•2 jars chestnuts

•2 large leeks

•1 tablespoon olive oil

•1 tablespoon unsalted butter

•1 large onion

•2 ribs celery

•2 medium carrots

•1½ leaves bay leaves

•1 tablespoon tamari

•2½ quart water

•2 teaspoons salt

•⅓ cup parsley

•1 teaspoon sage

•2 tablespoons Sherry

•½ teaspoon black pepper

•2 tablespoons olive oil

•2 tablespoons unsalted butter

•½ loaf sourdough bread

•1 teaspoon sage

•2 jars chestnuts

•1 teaspoon sea salt

Cooking Instructions

Put oven rack in upper third of oven and preheat oven to 375°F.

10 min

Spread chestnuts in 1 layer in a large shallow baking pan, then roast in oven until dry and slightly darkened, about 20 minutes.

20 min

While chestnuts roast, wash leeks in a bowl of cold water, agitating them, then lift out and drain well.

5 min

Heat oil and butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then sauté leeks, onion, celery, carrots, and bay leaves, stirring occasionally, until vegetables are pale golden, 8 to 10 minutes. Add chestnuts and tamari and cook, stirring, until most of liquid is evaporated, 1 to 2 minutes. Add water (2 1/2 quarts) and salt and simmer, uncovered, stirring occasionally, until vegetables are tender, about 30 minutes. Remove from heat and stir in parsley and sage. Discard bay leaves.

45 min

Purée soup in 3 batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Pour purée through a medium-mesh sieve into cleaned pot, pressing hard on and then discarding solids. Bring soup to a simmer and stir in Sherry, pepper, and salt to taste, then remove from heat.

15 min

Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook bread cubes with sage, turning occasionally, until croutons are golden, 6 to 10 minutes. Add chestnuts and cook, stirring, 2 minutes. Transfer to a large bowl and toss with sea salt.

12 min

Ladle soup into bowls and sprinkle each serving with about 1/3 cup topping.

3 min