Chestnut Soup

SUBMITTED BY: Carla A.

"My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Originally submitted to ThanksgivingRecipe.com."

RECIPE RATING:

Read Reviews (1)

Review/Rate This Recipe

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

8 cups chicken stock
1 1/2 pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 whole cloves
1 bay leaf
1/2 cup heavy cream
3/4 teaspoon white sugar
salt to taste
ground black pepper to taste

DIRECTIONS

To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

ADVERTISE WITH US

REVIEWS

Reviewed on Mar. 12, 2009 by Iz

I use this recipe every Thanksgiving, and it's become a family favorite. The soup is so... MORE

ADVERTISE WITH US

Top Searches

chicken
pasta salad
banana bread
salmon
potato salad
pasta
cookies
zucchini
meatloaf
pork chops
shrimp
chicken salad
brownies
ground beef
lasagna
chocolate chip cookies
cake
macaroni cheese
cheesecake
meatballs

Nutritional Information

Chestnut Soup

Servings Per Recipe: 6

Amount Per Serving

Calories: 349