Reviewed: Jan. 5, 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.)

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janae

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 28, 2008

If you love chestnuts then you will die for this recipe! I will definately use this one on Thanksgiving, and Christmas.

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Kathleen Baki

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Reviewed: 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!).

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barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

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Reviewed: 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.

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TRISHTORO

Cooking Level: Expert

Living In: Nutley, New Jersey, USA

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Reviewed: 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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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Jan. 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!

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VERONICA!

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Reviewed: Dec. 26, 2001

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.

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Nick

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Reviewed: Nov. 26, 2001

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!

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