Chestnut Soup recipe

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Ingredients

8 cups chicken stock
1 ½ pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 whole cloves
1 bay leaf
½ cup heavy cream
¾ teaspoon white sugar
salt to taste
ground black pepper to taste

Nutrition Info

329.7 calories
carbohydrate: 56.1 g
cholesterol: 33.8 mg
fat: 9.6 g
fiber: 1 g
protein: 4.3 g
saturatedFat: 4.9 g
servingSize: -
sodium: 1299.6 mg
sugar: 15.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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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