Easy Chestnut Soup recipe
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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
Nutrition Info
- 385.2 caloriescarbohydrate: 56 gcholesterol: 34.4 mgfat: 15.2 gfiber: 2.3 gprotein: 3.9 gsaturatedFat: 8.7 gservingSize: -sodium: 796.6 mgsugar: 13.2 gtransFat: : -unsaturatedFat: : -
Directions Easy Chestnut Soup
Directions
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In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through, set aside.
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.
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.