Easy Chestnut Soup
Share recipe
Description
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.
Ingredients
- ½ cup butter, divided
- 4 (7 ounce) cans whole chestnuts, drained
- 1 carrot, peeled and sliced
- 1 parsnip, peeled and chopped
- 1 celery root, chopped
- 7 ½ cups chicken or vegetable stock
- ½ cup Madeira wine
- 1 pinch ground nutmeg
- salt and pepper to taste
- 2 sprigs fresh parsley, chopped
- 1 pinch cayenne pepper, or to taste
- ¼ cup sour cream, for garnish
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.
- 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.
Nutrition Facts
serving: 8 servings
calories: 385.2 kcal
carbohydrates: 56 g
protein: 3.9 g
saturated fat: 8.7 g
cholesterol: 34.4 mg
sodium: 796.6 mg
fiber: 2.3 g
sugar: 13.2 g