Soups, Stews and Chili Recipe ‹ Easy Chestnut Soup

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.

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

Cooking Directions

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

Nutrition Facts

• calories385.2
• carbohydrateContent56 g
• cholesterolContent34.4 mg
• fatContent15.2 g
• fiberContent2.3 g
• proteinContent3.9 g
• saturatedFatContent8.7 g
• sodiumContent796.6 mg
• sugarContent13.2 g