Easy Chestnut Soup


  • ½ cup butter, divided
  • 4 (7 ounce) cans whole chestnuts, drained
  • 1carrot, peeled and sliced
  • 1parsnip, peeled and chopped
  • 1celery 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)
  • Directions

  • Step 1

    In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside.


  • Step 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.

  • Step 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.

  • Cook's Note:

    You may substitute olive oil for the butter and vegetable stock for chicken stock to make this vegetarian. Omit the sour cream for a vegan option.

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