Chestnut Soup

SourceWild Food by Roger Phillips.

Serves: 4 hungry ones


  • 450g chestnuts
  • 1 pint of milk
  • 1 tsp of black pepper
  • ½ tsp of nutmeg
  • 1 onion
  • ¼ pint stock
  • ½ tspb of mace
  • 2 tbsp oil


  1. Cover chestnuts with water and boil for 30 mins. Remove chestnut skins
  2. Puree chestnuts in a blender, adding a little stock as required
  3. Finely chop the onions and fry in oil.
  4. Add stock to the onions, followed by the chestnut puree and simmer until it starts to thicken. Stir often
  5. Add half the milk and continue to simmer for 5 minutes, then add the rest stirring frequently
  6. Add spices, pepper and a little salt and cook for another 30 minutes or so. Serve as a main course with fresh bread.