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Chestnut Sage Soup

I would suggest listening to some Bing Crosby Christmas tunes while cooking this soup or at least singing a few songs with the family.

Make sure to cut an X into the chestnuts before roasting them. This will prevent them from exploding in the oven.

It’s Christmas time and right about now you might be looking to cook some holiday-themed dishes to warm the family while you listen to carols or as you watch all the TV specials.

Why not prepare some chestnut sage soup?

Talk about holiday flavors! Roasting chestnuts in the oven made the house smell wonderful for days. I recommend singing “Have Yourself a Merry Little Christmas” or at least listening to the Bing Crosby record while making this soup.

Don’t forget — you will need at least 30 minutes to get the shells off of the chestnuts. This is very time consuming.

Chestnut Sage Soup


  • 2 cups chestnuts
  • 2 cups vegetable broth
  • 1 tablespoon fresh Sage

Cooking Directions

  1. With a small, sharp knife cut an X in each chestnut. Roast the chestnuts at 425 degrees for 30-35 minutes.
  2. Once cool, peel the chestnuts and add them to the vegetable broth and sage in a pot. Heat through on medium heat. Add to blender and mix until smooth.
  3. The soup itself will be very thick and creamy.
  4. Fry up some Sage leaves in a bit of olive oil for a crunchy garnish.

Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

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