“Alche Soup” Almonds & Chestnuts Cream Soup - Chef Sabrina Mancin

“Alche Soup” Almonds & Chestnuts Cream Soup

This is a velvety rich cream, perfect for the wintertime. Made with blanched almonds and chestnuts, its flavor is soft and elegant, the process is simple and the end result is fit for royal event!


• 200g = 7oz Almonds, raw
• 6g = about 3-4 large Garlic cloves
• Water for blanching (about 2 cups, two times)
• 370g = 13oz Chestnuts*
• 948mL = 4 cups Water
• 150g = ¾ cup Extra virgin olive oil
• 3tsp Kosher salt
• 1/8 tsp White pepper

*Chestnuts: You could buy raw chestnuts and roast or boil them yourself but you’d need so many that I recommend getting the ones that are already boiled and peeled for you that come either in a bag or jar.



I like serving the soup with some chopped chestnuts on top and a few drops of aged balsamic vinegar or a truffle infused balsamic vinegar (NO truffle oil please!)

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