Chestnut Soup Recipe - Allrecipes.com
Chestnut Soup Recipe
  • READY IN 50 mins

Chestnut Soup

Recipe by  

"Delightful soup made with chestnuts toasted in butter, chicken or vegetable stock, vegetables, and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of sour cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside.
  2. Melt remaining 1/4 cup butter in a large pot, and stir in the carrot, parsnip, and celery root. Cook and stir until vegetables are tender, about 5 minutes. Add the stock, chestnuts, and wine. Bring to a boil, and reduce the heat to simmer.
  3. Simmer for 15 minutes; season with nutmeg, salt and pepper and fresh parsley. Puree the soup in a food processor or blender a little at a time, or use an immersion blender. Garnish each serving with sour cream, if desired, and a dash of cayenne pepper.
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Footnotes

  • Cook's Note:
  • You may substitute olive oil for the butter and vegetable stock for chicken stock to make this vegetarian. Omit the sour cream for a vegan option.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2003

This soup is absolutely delicious! I checked to see if Ms Tarasiewicz has any other recipes & she doesn't! I just know you are going to be the next Martha Stewart!

 
Most Helpful Critical Review
Jan 10, 2007

It tasted okay, but the color and texture were unappealing.

 

7 Ratings

Nov 26, 2008

So good I don't know if I can wait until tomorrow (Thanksgiving) to serve it. Sweet and nutty - unbelievable. Used Minerve brand chestnuts (Whole Foods) because they were highly rated in our newspaper food section. One thing I did differently was to add the wine to the vegetables, to finish them and to cook off some of the alcohol, before adding vegetable stock and the chestnuts. I think the garnishes (sour cream, cayenne, perhaps some parsley) can help the eye appeal, although I don't mind it.

 
Jan 16, 2008

This was a really wonderful recipe. I made it over the holidays for my husband and company and it was a big success. Also enjoyed using a couple of ingredients I hadn't tried before. This may turn out to be my annual holiday soup.

 
May 14, 2007

This recipe is fantastic, adn I am very hard to please! Although an elegant dish, this soup is a crowd pleaser!

 
Dec 01, 2005

I made this soup as a first course on Thanksgiving Day. I wanted to impress my company...specifically, my sister, she's an excellent chef. She gave me the biggest complement....she asked me for the recipe...Thanks, allrecipes.com

 

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Nutrition

  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 56 g
  • 18%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 797 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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