Jump to Main ContentJump to Primary Navigation

Chestnut and sage soup


This rich, elegant soup has the kind of sophisticated flavours that make it worthy of a dinner party. It’s also the perfect way to use up any leftover chestnuts from over the festive period.

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients (serves 4-6):

  • 3 tbsps olive oil
  • 15g butter
  • 1 medium onion
  • 6 sage leaves, roughly chopped
  • 1 small garlic clove
  • 1 litre vegetable stock
  • 400g cooked, peeled chestnuts
  • 100ml crème fraîche
  • Sea salt and freshly ground black pepper


Step 1: Heat 1 tbsp of the olive oil and butter in a saucepan and sweat the onion for about 10 minutes

on a medium heat, until soft and translucent. Add the sage and garlic and sauté for a minute.

Step 2: Pour in the stock and add most of the chestnuts – reserve a handful for later on. Season with salt and pepper,

increase the heat and simmer for 15 minutes.

Step 3: Remove from heat and cool, then purée until very smooth in a blender. Return the soup to the pan, add the crème fraîche and adjust the seasoning if necessary. Warm through gently – do not let it boil.

Step 4: Slice the reserved chestnuts. Heat the rest of the olive oil in a small frying pan over a medium heat and

sauté the sage leaves for a few seconds until crisp, then drain.

Step 5: Ladle the soup into warmed bowls, scatter on the remaining chestnuts, sage leaves and a trickle of olive oil. Finish with a grinding of black pepper. Serve immediately.

Per portion:

Kcals: 251

Sat fat: 3.7g



Champagne and raspberry cupcakes


Spinach and coconut soup


'Cake' most searched for word by foodies



Batch breakfast recipes to buy you more time in the morning

Never skip breakfast again. by Sejal Kapadia

01 Oct 2015

The world's most indulgent breakfast recipes

French toast roll-ups and double-stuffed Oreo pancakes by Amy Lewis

29 Sep 2015

How to make Eat Chic's legendary mini chocolate peanut butter cups

The ultimate sweet treat recipe

22 Sep 2015

Creamy smoothie bowls: recipes for the latest cult breakfast dish

Move over avocado. by Sejal Kapadia

16 Sep 2015

Recipes from Yotam Ottolenghi’s new cookbook

From courgette fritters to celeriac purée

11 Sep 2015

The Stylist Cake Off Competition Week 7

06 Sep 2015

21 glorious gin cocktails to make at home

Negronis, sours and slings. Oh my...

27 Aug 2015

How to bake the perfect loaf: Baking extraordinaire Cyril Blevanus

19 Aug 2015

The Stylist Cake Off competition Week Two: Bread

19 Aug 2015

Tips for sugar-free baking from Sophie Michell

19 Aug 2015