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Cream Of Chestnut Soup

Western.Chefs's picture
  Fresh chestnuts/Two 8-ounce jars chestnuts, peeled and drained 2 Pound, peeled
  Butter 1⁄4 Cup (4 tbs)
  Carrots 2 , peeled and diced
  Onion 1 Small, minced
  Garlic 1 Clove (5 gm), minced
  Scallions 3 , chopped
  Celery stalks 3 , chopped
  Chicken broth/Broth 5 Cup (80 tbs)
  Brown sugar 2 Tablespoon
  Nutmeg 1 Teaspoon
  Heavy cream 2 Cup (32 tbs)
  Hazelnut liqueur 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste

Preheat the oven to 400°.
Cut rounded part of the chestnut.
Roast the nuts on a baking sheet for 5 minutes.
Remove the nuts from their shells using a small paring knife and peel away the shell and membrane.
It works best to only do a few nuts at a time, for they must be kept warm to ensure easy peeling.
In a large saucepan melt the butter over medium heat.
Add all of the vegetables and saute until soft but not browned, about 5 minutes.
Add the chestnuts, broth, brown sugar, nutmeg, and seasonings.
Reduce the heat and simmer for 40 minutes or until the chestnuts are soft.
In a food processor puree the soup.
Return it to the saucepan, add the cream and liqueur, and stir until heated through.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4800 Calories from Fat 2159

% Daily Value*

Total Fat 245 g377.3%

Saturated Fat 144.1 g720.7%

Trans Fat 0 g

Cholesterol 778.6 mg259.5%

Sodium 3816.4 mg159%

Total Carbohydrates 603 g201.1%

Dietary Fiber 56.2 g224.9%

Sugars 186.4 g

Protein 50 g99.1%

Vitamin A 596.7% Vitamin C 55.1%

Calcium 49.3% Iron 10.7%

*Based on a 2000 Calorie diet

Cream Of Chestnut Soup Recipe