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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 385 Calories

Ingredients

• 1 pinch ground nutmeg
• salt and pepper to taste
• 1 pinch cayenne pepper, or to taste
• ½ cup butter, divided
• 1 carrot, peeled and sliced
• 2 sprigs fresh parsley, chopped
• 4 (7 ounce) cans whole chestnuts, drained
• 1 parsnip, peeled and chopped
• 1 celery root, chopped
• 7 ½ cups chicken or vegetable stock
• ½ cup Madeira wine
• ¼ cup sour cream, for garnish (Optional)

Recipe Instructions

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.