Chestnut Soup

Chestnut Soup


"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."


50 m servings 385 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 797 mg
  • 32%

Based on a 2,000 calorie diet

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  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.


  • Cook's Note:
  • You may substitute olive oil for the butter and vegetable stock for chicken stock to make this vegetarian. Omit the sour cream for a vegan option.
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  1. 7 Ratings


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!

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 new...

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 ...

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

This recipe is fantastic, adn I am very hard to please! Although an elegant dish, this soup is a crowd pleaser!

I made this soup as a first course on Thanksgiving Day. I wanted to impress my company...specifically, my sister, she's an excellent chef. She gave me the biggest complement....she asked me fo...