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Chestnut Soup

Wherever there are mountains in Tuscany, there are usually large chestnut woods. Mount Amiata, southern Tuscany's highest mountain, is covered with chestnut trees, as are the mountains near Pistoia and Arezzo and in the Mugello. Historically, dried chestnuts, which have the virtue of an extraordinarily long shelf life, were an important winter staple.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Chestnut Soup
Review 1 for Chestnut Soup
5 out of 5
5 out of 5
Central Oregon
November 1, 2014
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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DEE-Luscious for weeknight or special occasion
November 1, 2014
Made once per recipe and also with a couple of small adjustments. This rustic soup lets the chestnuts shine. Equally at home as a weeknight soup or on special occasion table.
Make Ahead...up to the point of adding rice. Reheat when ready, bring to a boil, add rice and finish.
Ingredient notes:
1) I used fresh roasted chestnuts since they are in seasson and upped the amount from 1C to about 1 1/4C.
2) Don't substitute long grain rice for the short grain called for; It is the extra starch content of the short grain that helps give this soup the lovely texture.
Adjustments we liked:
1) Increased pancetta from 2 oz to 3 oz.
2) Reduced rice from 1C to a scant 3/4C.
3) Thought it needed a touch of acid so used about 1 TBSP or so of sweet vermouth stirred in at the end to add acid and echo the bit of sweetness in chestnuts.
A keeper!
Pros: Quick, Easy, Healthy, Appearance, dee- luscious, make ahead, week night or special occasion worthy