Chestnut Soup6 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“Delightful soup made with chestnuts toasted in butter, chicken 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.” - by Laurie Tarasiewicz
Original recipe yields 16 servings
- In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside. Melt remaining butter in a large pot, and stir in the carrot, parsnip and celery root. Cook until tender. Add the stock, chestnuts and wine. Bring to a boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes. Puree the soup in a food processor or blender a little at a time.
Amount Per Serving (16 total)
- 193 cal
- 7.6 g
- 28 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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!..." See more"
"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 o..." See moreut to be my annual holiday soup. "
"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..." See more 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. "
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