This Chestnut Soup has been a staple Christmas recipe in my family for as long as I can remember. We make it every holiday season to enjoy together in front of the Christmas tree, and on especially cold days because the warm soup is comforting.

When I was two years old, my family traveled to Freiburg im Breisgau, Germany, which is a town that was founded in 1120 by our ancestors, the Zähringer family. One of the original buildings from that year is still standing: the Zum Roten Bären, an inn that has operated continuously since it was built. I had no idea that the place tied so directly to our family history until my grandma told me the story behind this soup. Realizing we had eaten in the oldest inn in Germany, in a town founded by our own ancestors, was incredible.

During that visit, we had dinner at the Zum Roten Bären restaurant, where we ordered their famous Chestnut Soup. My grandma and mom had talked it up for years, and it lived up to everything they said. Ever since then, my grandma has insisted we make it every Christmas. 

Since we started making the soup ourselves, it’s become one of my favorite things we cook. We usually serve it with a few pieces of bread and top it with a little cream and some chopped chestnuts so it looks as good as it tastes. It takes some time to prepare, but it’s always worth it and I hope everyone gets a chance to make it.

Ingredients:

• 4 tablespoons unsalted butter
• 1 Medium carrot, finely chopped
• 1 celery rib, finely chopped
• ½ medium onion, finely chopped
• 2 cups cooked chestnuts, fresh or jarred
• 1 cup ruby port
• 1 thyme sprig
• 3 cups chicken stock or lower-sodium broth
• ½ cup heavy cream
• Kosher salt
• Freshly ground black pepper

Directions:

1. Melt butter in a medium sauce pan.
2. Add carrot, celery, and onion and cook on medium heat and stir until softened or about ten minutes.
3. Add chestnuts and cook for another four minutes.
4. Add sherry and thyme, cook over medium-high heat until the sherry is reduced by half, about four minutes.
5. Add stock and bring to a boil. 
6. Cover partially and simmer over low heat for 30 minutes.
7. Remove and discard thyme sprig.
8. Add cream.
9. In batches, pour the soup into a blender, or use an immersion blender and remove the center piece to allow steam to escape.
10. Place a clean towel over the opening.
11. Process until smooth.
12. Return soup to saucepan, bring to a simmer.
13. Season with salt and pepper, top with Creme Fresh and fresh thyme sprig. Serve hot.