Reviewed: Mar. 1, 2012

Very good and super easy. One thing I did though is to saute the onion and chestnuts in butter before adding the broth.

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Reviewed: Jan. 27, 2011

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.

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MAP

Cooking Level: Expert

Home Town: Vienna, Virginia, USA

Reviewed: Oct. 4, 2009

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!

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Connie

Reviewed: Mar. 6, 2009

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!

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