Chestnut Soup

SUBMITTED BY: Laurie Tarasiewicz PHOTO BY: Vicenç

"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."

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup butter, divided
4 (7 ounce) cans whole chestnuts, drained
1 carrot, peeled and sliced
1 parsnips, peeled and chopped
1 celery root, chopped
7 1/2 cups chicken stock
1/2 cup Madeira wine
1 pinch ground nutmeg
salt and pepper to taste
2 sprigs fresh parsley, chopped
1 pinch cayenne pepper, or to taste
1/4 cup sour cream, for topping

READ REVIEWS (5)

DIRECTIONS

In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside. Melt remaining butter in a large pot, and stir in the carrot, parsnip and celery root. Cook until tender. Add the stock, chestnuts and wine. Bring to a boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes. Puree the soup in a food processor or blender a little at a time.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 22, 2003 by MARY PHARR

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!

7 users found this review helpful

Reviewed on Jan. 16, 2008 by Mary

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.

1 user found this review helpful