Chestnut Soup Recipe - Allrecipes.com
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Chestnut Soup

Recipe by  

"My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. To Cook Chestnuts: With a sharp knife, slice an "X" across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
  2. In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
  3. Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 55 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2003

This soup is different and fantastic! Everyone practically licked their bowls clean! However peeling the chestnuts is a pain! Tips: 1)Strain the soup before pureeing, gets rid of the chestnut skins missed; 2)Taste before adding sugar, we found that the soup's naturally sweet enough and didn't need sugar. My uncle is convinced this soup cured his cold!

 
Most Helpful Critical Review
Dec 29, 2005

This was totally not worth the work involved. I made it for Thanksgiving dinner and took one taste of it and poured it down the garbage disposal. I am sorry, just being honest.

 

11 Ratings

Jan 05, 2009

When it comes to chestnut soup recipes, this is probably 'the best' - so I gave it five stars. If you love chestnuts and want to make a soup with them, this is the way to go. However, both my husband and I thought the soup was really sweet and rich, and something we'd prefer to eat only once a year (holiday time). Just FYI, the soup is best in small portions - 1/2 cup appetizer before a large turkey/potatoes/stuffing meal. Not as a soup-for-dinner. (Duh. We tried the latter and got really sick of it, really quickly.)

 
Nov 12, 2003

Very delicate...gentle use of chestnuts and good introduction for people who don't usually eat them. Easy recipe to put together, excellent on a cold day!

 
Nov 12, 2003

A surprisingly rich soup, it served well as an appetizer to our Christmas Day feast. The chestnut flavor was strong, and the onion and spices accented it well.

 
Jan 07, 2011

I did a vegetarian version--veggie broth instead of chicken + a healthy chunk of butter. I've made this twice, once with fresh chestnuts, once with canned. There isn't a substantial quality difference, and given the hassle of peeling, I'll be using canned in the future. Both times I made this I served it with a simple salad with lemon-based dressing. Perfecto! Across the board satisfaction from young and old alike.

 
Dec 27, 2006

I agree, peeling the chestnuts is a HUGE pain, but I only make this once a year (on Christmas), and the roasting/peeling/puree-ing can be done well in advance (then, you only need to add the cream on the day that it's served). For presentation, I recommend reserving a few roasted unpeeled chestnuts (one for each bowl). Just ladle the soup, place the roasted/unpeeled chestnuts in the center of the soup bowl, and sprinkle the parsley around the chestnut. My guests loved the novelty of peeling/eating roasted chestnuts on Christmas day (and it was 6 less chestnuts that I had to peel myself!).

 
Nov 30, 2005

I made this for our Thanksgiving celebration and it got rave reviews from everyone. For leftovers, I sliced up leftover rolls, buttered them generously, sprinkled them with just a teeny bit of ground nutmeg and baked them on a cookie sheet at 425 degrees just until they were toasted. They were WONDERFUL for dunking in the soup or broken up and floating on top. Thanks for the great recipe -- this is now a tradition for our Thanksgiving meals. :)

 

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Nutrition

  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 56 g
  • 18%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 10.7 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 1037 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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