Chestnut peels in soup taste fine to me -- what to do with nuts with stuck peels

I had my first harvest (26 oz)  of Dunstan Chestnuts on Sunday morning. (This Monday evening we've picked up an additional 2 lbs 6 oz) Excited, i promptly soaked in boiling water for a couple hours, scored, roasted, and began peeling the nuts. I'd say about half peeled beautifully, half less so (and yes, probably should have done a smaller batch). Since i hadn't cured the nuts, they are more starchy than sweet. Seemed good to try in soup. This morning i pondered, do i really need to get the skin (pellicle) off if i am going to puree them? It's just more fiber.  Warnings of bitter tannins abound, but if i can have a use for nuts that didn't peel easily, that seems very valuable.

Well, a cup of nuts with lots of skin, some completely covered with skin, plus 1 cup half and half, 2 cups water, a teaspoon of better than bullion, a dab of preserved lemon,  sauteed celery, carrots, dried mushrooms,   young onions, bay leaf, sage, and rosemary tastes divine. I haven't pureed it yet but was eating chunks of nuts with skin and -- yum.  Seems an excellent way to use imperfectly shelled nuts.

I never remove the pellicle when working with acorns. It’s too much work and makes no difference. The acorns taste good regardless (or bad if they haven’t been leached enough!)

Some of them float off as I boil them and then I skim. Apparently in white oak, the pellicle sticks to the shell, but I haven’t worked with them.

My approach to chestnuts is to make a small slit on the flat side, then simmer for a bit.  The water gets in and makes it a bit easier to remove the skin stuff.  Also good roasted - slit (most important!) and cook on a tray in the oven, or on top of the wood stove.  It's very easy to burn these.  Also I've seen them cooked in a wok - this was at a fair.
I've also done them in the microwave - slit first to stop explosions.
I like chestnut and bacon salad.  Your soup sounds like a winner.

Thank you for sharing your experience! I'm in the same boat after our chestnut harvest—some of the nuts did not peel fully and I wasn't sure what to do. Hearing that simmering them and leaving the skins on still yields good flavor is reassuring. I guess I can just incorporate them into soups and stews as-is, maybe blending them to smooth out any bits. I appreciate the tip about rosemary too. I'll have to try it in our next batch.

Another recipe experiment - these with the well peeled uncured nuts:

Onion & celery sauteed in butter or olive oil, add two sliced summer squash, one cup of coarsely chopped chestnuts (the size you would for potatoes), 1 tbsp honey, salt and pepper to taste, and around a half cup of water. Simmer until squash done -- i like mine very cooked, so that was about a half hour.

The honey can be left out, but it's something a friend did to squash and onions while we were camping ages ago and i loved it.   The celery can be left out too; i just had plenty on hand.