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Roasted Chestnut Soup With Dumplings

  • Yield: 16 dumplings


  • 1 1/2 pounds Fresh chestnuts, roasted and peeled (or 2 10-ounce cans whole chestnuts, drained)
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1 tablespoon garlic
  • 2 bay leaves
  • 1 large Idaho potato, peeled and coarsely chopped (about 2 cups)
  • 2 quarts light chicken stock
  • 1 sprig of thyme
  • 1/4 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh basil
  • Juice of half a lemon
  • Dash of Worcestershire sauce
  • 1 cup warmed heavy cream
  • Salt and freshly ground black pepper
  • 1/4 pound ground pork
  • 1/2 tablespoon chopped garlic
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped parsley
  • 1 teaspoon Worcestershire sauce
  • 1 egg yolk
  • 2 tablespoons heavy cream
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon quatre díepices
  • Salt and freshly ground black pepper
  • 16 wonton wrappers


  • In a saucepan combine chestnuts, onions, celery, garlic, bay leaves, potato and chicken stock and simmer until potatoes are tender, about 45 minutes. In a blender, puree the soup in batches along with fresh herbs, lemon juice, and Worcestershire sauce. Stir in heavy cream and season with salt and freshly ground black pepper.
  • DUMPLINGS: In the bowl of a food processor combine pork, garlic, green onions and parsley and process until smooth. Add the Worcestershire, egg yolk, heavy cream, crushed red pepper, quatre d’epices and salt and pepper and pulse until thoroughly combined.
  • To assemble dumplings, use a spoon to place a tablespoon-sized dollop of filling in the center of a wonton wrapper. Use your fingers to wet the edges of the wrapper, then fold in half, easing edges so that they meet to form a triangle. Press firmly to seal dumplings.
  • In a large pot of boiling salted water, cook dumplings in small batches so as not to crowd. Dumplings are done when they float and wrappers are tender and translucent, 5 to 6 minutes. Serve dumplings floating in hot chestnut soup.