Dr. Nandi’s Chestnut Soup

Dr. Nandi's Chestnut Soup



  • 8 cups of low-sodium chicken stock or vegetable stock
  • 2 lb chestnuts
  • 1 cup organic onion chopped
  • 3 sprigs fresh organic parsley
  • 2 whole cloves
  • 1 bay leaf
  • 1/2 cup homogenized milk
  • 3/4 tsp of raw organic sugar
  • salt to taste


  • In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions.
  • Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture.
  • Simmer over medium-low heat for 45 minutes.
  • Discard the spice bag and puree the chestnut mixture in a food processor or blender.
  • Add the milk, sugar and salt and pepper to taste.
  • Return mixture to saucepan and gently heat through
  • ** When serving the soup, a small dollop of unsweetened whipped cream and a light sprinkling of chopped fresh parsley creates a taste explosion
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