• 16servings
  • 30minutes
  • 193calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, D
MineralsNatrium, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, divided

  2. 4 (7 ounce) cans whole chestnuts, drained

  3. 1 carrot, peeled and sliced

  4. 1 parsnips, peeled and chopped

  5. 1 celery root, chopped

  6. 7 1/2 cups chicken stock

  7. 1/2 cup Madeira wine

  8. 1 pinch ground nutmeg

  9. salt and pepper to taste

  10. 2 sprigs fresh parsley, chopped

  11. 1 pinch cayenne pepper, or to taste

  12. 1/4 cup sour cream, for topping

Instructions Jump to Ingredients ↑

  1. 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 butter in a large pot, and stir in the carrot, parsnip and celery root. Cook until tender. Add the stock, chestnuts and wine. Bring to a boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes. Puree the soup in a food processor or blender a little at a time.


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