Chestnut Soup

Chestnut Soup

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Laurie Tarasiewicz
Recipe by  Laurie Tarasiewicz

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 16 servings

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. 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.

Share It

Reviews (6)

Rate This Recipe
MARY PHARR
12

MARY PHARR

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!

Mary
5

Mary

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 out to be my annual holiday soup.

CIRCUSGEEK
5

CIRCUSGEEK

It tasted okay, but the color and texture were unappealing.

More Reviews

Similar Recipes

Spicy Sweet Potato Soup
(165)

Spicy Sweet Potato Soup

Mushroom Soup Without Cream
(105)

Mushroom Soup Without Cream

My Navy Bean Soup
(60)

My Navy Bean Soup

Yellow Split Pea and Frankfurter Soup
(22)

Yellow Split Pea and Frankfurter Soup

Roasted Winter Vegetable Soup
(19)

Roasted Winter Vegetable Soup

Tomato Florentine Soup II
(13)

Tomato Florentine Soup II

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 28 g
  • 9%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spicy Sweet Potato Soup

>

next recipe:

My Navy Bean Soup