Easy Chestnut Soup recipe

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Ingredients

½ cup butter, divided
4 (7 ounce) cans whole chestnuts, drained
1 carrot, peeled and sliced
1 parsnip, peeled and chopped
1 celery root, chopped
7 ½ cups chicken or vegetable stock
½ cup Madeira wine
1 pinch ground nutmeg
salt and pepper to taste
2 sprigs fresh parsley, chopped
1 pinch cayenne pepper, or to taste
¼ cup sour cream, for garnish

Nutrition Info

385.2 calories
carbohydrate: 56 g
cholesterol: 34.4 mg
fat: 15.2 g
fiber: 2.3 g
protein: 3.9 g
saturatedFat: 8.7 g
servingSize: -
sodium: 796.6 mg
sugar: 13.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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