chestnut-soup

Chestnut Soup

8 Reviews Add a Pic
Carla A.
Recipe by  Carla A.

“My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Originally submitted to ThanksgivingRecipe.com.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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 (8)

Rate This Recipe
Connie
19

Connie

After years of not knowing what to do with all the chestnuts from my mother-in-laws' yard, this soup has provided an answer! It was easy to make (my husband roasted & shelled the chestnuts) and was absolutely delicious. I served it to my family & in-laws who were amazed at how good it was. I'm now thinking about collecting, roasting & freezing more chestnuts so we can have more soup all winter long. You've got to try it!

Iz
15

Iz

I use this recipe every Thanksgiving, and it's become a family favorite. The soup is so smooth and creamy, and it's so worth searching for the chestnuts!

Margaret Pfeifle
12

Margaret Pfeifle

Haven't made it, but had chestnut soup at 5 star restaurant and loved it. It was creamy with just a touch of sweetness. They put a 3oz custard in the middle of the soup bowl and poured the soup on top then put sauted mushrooms on top of the custard. I don't care for mushrooms but thought I would share. You could make custard using those little pyrex serving finger bowls and then turn upside down in the pan. Flavor the custard anyway you like. The restaurant's custard didn't have much taste but the texture coupled with the soup was great.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 310 cal
  • 15%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 54.8 g
  • 18%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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