Best Easy Chestnut Soup Recipes

EASY CHESTNUT SOUP

Easy Chestnut Soup image

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.

Provided by Laurie Tarasiewicz

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

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

Steps:

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 Facts : Calories 385.2 calories, Carbohydrate 56 g, Cholesterol 34.4 mg, Fat 15.2 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 796.6 mg, Sugar 13.2 g

FAST, EASY, ELEGANT CHESTNUT SOUP

Fast, Easy, Elegant Chestnut Soup image

This is from an idea in a French women's magazine. I want to make chestnut soup for my French inlaws for Christmas dinner instead of those nasty, hard chestnuts they are always serving. I have been auditioning soups. This is the winner. Would be great garnished with some very crispy bacon or pancetta.

Provided by Kasha

Categories Vegetable

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs chestnut meats (canned or frozen)
1 onion, chopped
2 leeks, sliced
6 -8 cloves garlic
2 cups cream or 2 cups creme fraiche
8 cups vegetable stock
salt, to taste
pepper, to taste

Steps:

This is really easy.
Put everything except the cream, salt and pepper in a soup pot.
Bring to boil, turn dow, and cook gently for 30 minutes.
Mush up the chestnuts a bit with a fork.
Decide if you want the soup a bit chunky, or really smooth.
I prefer the smooth version.
For both, use immersion blender to the point where you like the look of the soup for a chunky version.
For the really smooth version, blend in blender after using the immersion blender until it reaches the consistency you like.
Taste, check for seasoning, add salt and pepper, stir in cream.
If it is too thick, add a bit of stock or water.
I liked it best a bit thick.