Chestnut Soup

loriac1969 0

"This is a recipe that I learn from a local chef, I fine-tuned it for my own taste and have served it a few times, always with great reviews"


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  1. Melt butter in a heavy soup pot over high heat, added carrot, celery, onion and garlic. Saute until onion is translucent, reduce heat if it starts to burn.
  2. Add tomato paste and stir until mixed in with vegetables, add stock, scraping up anything off of the bottom of the pan. Reduce heat to med-low and simmer for about 30 min.
  3. Add chestnuts and simmer for another 15 minutes. Blend with either a submersion or counter-top blender until smooth.
  4. Add cream and nutmeg and mix well, heat through for about 5 minutes.
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