Easy Chestnut Soup

Easy Chestnut Soup

by Basile Da Silva 2 years ago
4.7 (6)
30 minutes
385.2 kcal
56 g carbs
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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. 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. 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. 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