Chestnut Soup

Chestnut Soup

9

"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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Ingredients

servings 310 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

9

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...

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 sou...

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 butte...

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...

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.

Just made it for dinner, very tasty! By the time i had to add cream I realized i didnt have anymore and it was too late to run to the shop, but with a little bit of butter the soup was still gre...