Recipe 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."
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1 1/2 pounds
salt to taste
ground black pepper to taste
After years of not knowing what to do with all the chestnuts from my mother-in-laws' yard, this soup has provided an answer! It was easy to make (my husband roasted & shelled the chestnuts) and was absolutely delicious. I served it to my family & in-laws who were amazed at how good it was. I'm now thinking about collecting, roasting & freezing more chestnuts so we can have more soup all winter long. You've got to try it!
I use this recipe every Thanksgiving, and it's become a family favorite. The soup is so smooth and creamy, and it's so worth searching for the chestnuts!
Haven't made it, but had chestnut soup at 5 star restaurant and loved it. It was creamy with just a touch of sweetness. They put a 3oz custard in the middle of the soup bowl and poured the soup on top then put sauted mushrooms on top of the custard. I don't care for mushrooms but thought I would share. You could make custard using those little pyrex serving finger bowls and then turn upside down in the pan. Flavor the custard anyway you like. The restaurant's custard didn't have much taste but the texture coupled with the soup was great.
Very good and super easy. One thing I did though is to saute the onion and chestnuts in butter before adding the broth.
On flavor, this recipe is a clear 5-stars. However, there was room for improvement with the consistency. A chestnut soup should be a little thicker. I added a simple roux (2 T of melted butter and 2 T of flour), and it helped a lot. Also, in lieu of the dollop of unsweetened whipped cream, try one small scoop of vanilla bean ice cream. Sounds silly, but it was legendary.
I topped it off with sour cream and parsley. It was a hit even with hubby who doesn't normally eat soup. Thanks for sharing this recipe! :-)
It smelled pretty funky while it was cooking, but in the end I was amazed at the depth and uniqueness of flavor. I made this because I had a jar of roasted chestnuts, which made it easy. Also, I substituted homemade almond milk with vanilla bean for the heavy cream and sauteed the onions before adding the broth.
This recipe is a keeper! It was delicious, and my guests loved it. Especially easy when you can get frozen chestnuts that are already peeled.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 310
** Calories from Fat: 80
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