Chestnut and Chorizo Soup Recipe

Soupe de Châtaigne au Chorizo

This recipe comes from Trish Deseine’s book Mes Petits Plats Préférés, and it sounded like the perfect way to use the chorizo we bought in Spain, as well as the chestnuts that had been sitting in my freezer for a while.

Maxence and I have embarked on an ambitious Empty-The-Freezer Project, as it is in dire need of defrosting. Surprisingly, it turns out to be a lot of fun, as we work our way through its contents (you wouldn’t believe the amount of things we had in there), trying to find the most efficient ways to use things up. We regularly update each other on our progress : “ETF Project status report. I killed the asparagus and the steamed dumplings.” “Copy that,” replies the other. We may be watching 24 a little too intensively lately.

Warm and fuzzy feeling #1: I had everything on hand to make this soup, a personal satisfaction beyond words. The original recipe for this soup calls for carrots, but I used turnips instead as I had some cute young ones on hand. I also decided to add some parsley for color and flavor.

Warm and fuzzy feeling #2: The soup turned out fantastic. Not very spring-like, but in Paris the summer reaches us in progressive waves, with promising sunny days followed by chilly setbacks, and this is the perfect soup for a low-tide evening.

The soft sweetness of the chestnuts and turnips is a great match for the salty and spicy chorizo. The soup is a beautiful orange color (the use of carrots in place of turnips would accentuate that even more) with flecks of green. And I left it chunky, because nothing can quite compare to the pleasure of biting into a nice big piece of chestnut. Except maybe biting into a nice big piece of chorizo.

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Chestnut and Chorizo Soup Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serves 4.

Chestnut and Chorizo Soup Recipe


  • 2 cloves garlic, peeled and minced
  • 1 medium yellow onion, peeled and chopped
  • 150 grams (5 1/4 ounces) Spanish chorizo, skin removed, sliced
  • 300 grams (10 1/2 ounces) carrots or young turnips, sliced
  • 1 stalk celery, sliced
  • One 470-gram (1 pound) can of whole peeled tomatoes
  • 300 grams (10 1/2 ounces) peeled chestnuts, raw or cooked (no need to thaw if frozen)
  • Fresh flat-leaf parsley, chopped
  • Fine sea salt
  • Freshly ground black pepper
  • Olive oil


  1. Heat a glug of olive oil in a soup pot. Add the garlic, onion, chorizo, carrots, and celery. Season with salt and pepper. Cover and cook over medium heat for 15 minutes, stirring from time to time, until the vegetables are softened and slightly caramelized.
  2. Add in the tomatoes, juice included, crushing the tomatoes with a wooden spoon. If you are using raw chestnuts, add them now. Cover and cook for 10 minutes, stirring occasionally.
  3. Pour 1 litre (4 cups) hot water. If you are using cooked chestnuts, add them now. Cover and simmer for another 15 minutes.
  4. Stir half of the parsley into the soup. Purée the soup with an immersion blender or food processor until you reach the desired consistency (chunky is good for this soup). Add in more water as needed. Taste and adjust the seasoning.
  5. Ladle the soup into bowls and sprinkle with the remaining parsley. Serve with crusty bread.
  • Oh thank goodness! For a few minutes I thought your blog was lost, couldn’t load even if I refreshed again and again. *Sigh* :)

  • Oh, wow, this sounds *amazing*! I love, love, love chorizo, and since you’ve turned me on to the pleasures of the chestnut, I am always on the lookout for good marron recipes! I will definitely have to try this one ASAP.

  • Maryanne

    Not only does the soup sound delicious but your descriptions are divine. I particularly love “low tide evening”, a description that fits the weather trend Boston seems to be in this week. Good for my garden but no sun…Anyway, I look forward to my little time in Paris each day! Bon Soir.

  • Mary

    Your recipe sounds like it would have
    fit in nicely at the Spanish Royal Wedding
    Banquet held last Saturday in a
    very rainy Madrid.

  • Great job, Clotilde – it looks beautiful! And I’d absolutely agree to you in that chunky pieces would make it even more fun to eat your bowl of soup :-)

    BTW – I just tried Trish Deseine’s chicken & leek crumble (although I used what I had in my fridge, i.e. chicken, sweet onions, courgettes, mushrooms, and celery – typical!) I am really glad I got that book, everything’s turned out real good – thanks for introducing such a lovely book, Clotilde!
    I have also tried her Melt-in-your-mouth chocolate cake which, too, I found in here. That was, I’d say, too dangerous… I wish I didn’t know the ingredients :-p

  • Karen – Yes, our server has been through a few stormy days, but it should be nice and stable now. (Famous last words! :)

    Jackie – I’m convinced you would love this. Extremely satisfying too!

    Maryanne – Thanks for noticing that bit, I’m glad it rang true to you!

    Mary – Oh you are really too kind! Wonder what they served at this banquet, do you know?

    Chika – Oh I love savory crumbles. I’ve made a salmon and leek one, but that was before I got her book. I’ll have to compare the two recipes! And I do agree with you, the MIYM chocolate should be outlawed, really.

  • Jessica

    This recipe/meal was so delicious. Perfect Fall meal. Thank you for all your posts and food inspiration!

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