How to Make Easy Chestnut Soup - A Step-by-Step Guide

When the weather turns chilly and the leaves begin to change, there's nothing quite like a warm, comforting bowl of soup to satisfy the soul. And if you're looking for a new and exciting addition to your soup repertoire, then look no further than this Easy Chestnut Soup recipe. Featuring the rich, nutty flavor of chestnuts and a velvety smooth texture, this soup is the epitome of fall comfort food.

Not only is this Easy Chestnut Soup delicious, but it's also incredibly simple and quic...

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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 (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 8 servings

  • 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 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.
  • 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

    385 cal.

    • Total Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 34mg
    • Sodium: 797mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 2g
    • Total Sugars: 13g
    • Protein: 4g
    • Vitamin C: 55mg
    • Calcium: 80mg
    • Iron: 2mg
    • Potassium: 787mg