Chestnut Soup10 Reviews
- Prep: 10 min
- Cook: 55 min
- Ready In: 1 hr 5 min
“My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner.” - by Carla A.
Original recipe yields 6 servings
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 361 cal
- 10.7 g
- 56 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 skin..." See mores 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!"
"A surprisingly rich soup, it served well as an appetizer to our Christmas Day feast. The chestnut flavor was strong, and the onion and spices accented it well...." See more"
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