Recipe by Laurie Tarasiewicz
"Delightful soup made with chestnuts toasted in butter, chicken stock, vegetables and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of sour cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance."
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4 (7 ounce) cans
whole chestnuts, drained
carrot, peeled and sliced
parsnips, peeled and chopped
celery root, chopped
7 1/2 cups
salt and pepper to taste
fresh parsley, chopped
cayenne pepper, or to taste
sour cream, for topping
This soup is absolutely delicious! I checked to see if Ms Tarasiewicz has any other recipes & she doesn't! I just know you are going to be the next Martha Stewart!
It tasted okay, but the color and texture were unappealing.
So good I don't know if I can wait until tomorrow (Thanksgiving) to serve it. Sweet and nutty - unbelievable. Used Minerve brand chestnuts (Whole Foods) because they were highly rated in our newspaper food section. One thing I did differently was to add the wine to the vegetables, to finish them and to cook off some of the alcohol, before adding vegetable stock and the chestnuts. I think the garnishes (sour cream, cayenne, perhaps some parsley) can help the eye appeal, although I don't mind it.
This was a really wonderful recipe. I made it over the holidays for my husband and company and it was a big success. Also enjoyed using a couple of ingredients I hadn't tried before. This may turn out to be my annual holiday soup.
This recipe is fantastic, adn I am very hard to please! Although an elegant dish, this soup is a crowd pleaser!
I made this soup as a first course on Thanksgiving Day. I wanted to impress my company...specifically, my sister, she's an excellent chef. She gave me the biggest complement....she asked me for the recipe...Thanks, allrecipes.com
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 68
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