You are here

Cream Of Chestnut Soup

  Chestnuts 1 Pound, boiled, shelled
  Chopped onion 1 Teaspoon
  Water 1 Cup (16 tbs)
  Thyme sprig 1 Small
  Chopped celery 1⁄2 Cup (8 tbs)
  Bay leaf 1 , crushed
  Clove 1 , crushed
  Crushed allspice 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Chicken stock 2 Cup (32 tbs)
  Butter 2 Tablespoon
  Cream 1 Cup (16 tbs)
  Sweet milk 1 Cup (16 tbs)

Boil chestnuts about 1 hour, shell, and pound them to a fine paste.
Place in a soup pot and cover with water.
Add vegetables, chicken stock, and seasoning.
Boil together until celery and onion are tender; thicken with the flour and butter rubbed to a paste.
At the last moment add cream and milk.
Let boil up once and serve very hot with cheese straws.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3372 Calories from Fat 686

% Daily Value*

Total Fat 76 g116.5%

Saturated Fat 43.8 g218.8%

Trans Fat 0 g

Cholesterol 199.3 mg66.4%

Sodium 1568.8 mg65.4%

Total Carbohydrates 612 g204.1%

Dietary Fiber 27.3 g109.3%

Sugars 305.8 g

Protein 61 g121.9%

Vitamin A 101.3% Vitamin C 32.6%

Calcium 144.9% Iron 21.6%

*Based on a 2000 Calorie diet

Cream Of Chestnut Soup Recipe