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Chestnut Soup

Chestnut Soup

  • Prep

    10 m
  • Cook

    55 m
  • Ready In

    1 h 5 m
Carla A.

Carla A.

My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1037 mg
  • 41%

Based on a 2,000 calorie diet

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.
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Reviews

AVOCET
24

AVOCET

12/18/2003

This soup is different and fantastic! Everyone practically licked their bowls clean! However peeling the chestnuts is a pain! Tips: 1)Strain the soup before pureeing, gets rid of the chestnut skins missed; 2)Taste before adding sugar, we found that the soup's naturally sweet enough and didn't need sugar. My uncle is convinced this soup cured his cold!

janae
9

janae

1/5/2009

When it comes to chestnut soup recipes, this is probably 'the best' - so I gave it five stars. If you love chestnuts and want to make a soup with them, this is the way to go. However, both my husband and I thought the soup was really sweet and rich, and something we'd prefer to eat only once a year (holiday time). Just FYI, the soup is best in small portions - 1/2 cup appetizer before a large turkey/potatoes/stuffing meal. Not as a soup-for-dinner. (Duh. We tried the latter and got really sick of it, really quickly.)

VERONICA!
9

VERONICA!

11/12/2003

Very delicate...gentle use of chestnuts and good introduction for people who don't usually eat them. Easy recipe to put together, excellent on a cold day!

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