Recipe by Carla A.
"My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner."
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1 1/2 pounds
salt to taste
ground black pepper to taste
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!
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.
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.
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.)
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!
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.
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!).
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. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 97
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