Reviewed: Nov. 26, 2008

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.

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Reviewer:

SaladQueen

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2008

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.

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Mary

Cooking Level: Intermediate

Home Town: Wichita Falls, Texas, USA

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Reviewed: May 14, 2007

This recipe is fantastic, adn I am very hard to please! Although an elegant dish, this soup is a crowd pleaser!

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VICKYVEIGA

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Reviewed: Jan. 10, 2007

It tasted okay, but the color and texture were unappealing.

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CIRCUSGEEK

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 1, 2005

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

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MISSNET

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Reviewed: Feb. 27, 2002

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!

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