Preparation time 20 minutes

Cooking time 50 minutes


800gr chestnuts without shell

40ml olive oil

1 medium size onion

1 small size carrot

1 small piece of celery stalk

2 medium size potatoes

1 garlic clove

2 ltr of vegetable bullion

100ml fresh cream

Salt – Pepper


  1. Cut vegetables and potatoes in large pieces.
  2. In dip pot, add olive oil and sauté onion and garlic.
  3. Then add chestnuts, carrot and celery to sauté, and finally potatoes.
  4. Pour vegetable bouillon and simmer for 35 minutes.
  5. Check vegetables and potatoes, and if were tender blend soup to puree.
  6. Season with salt and pepper.
  7. Finally add cream and mix well.

Lecturer/Instructor at Intercollege Culinary Arts

National Chefs Teams Director