Rating: 4.43 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

You may substitute olive oil for the butter and vegetable stock for chicken stock to make this vegetarian. Omit the sour cream for a vegan option.

Nutrition Facts

385 calories; protein 3.9g; carbohydrates 56g; fat 15.2g; cholesterol 34.4mg; sodium 796.6mg. Full Nutrition
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Reviews (10)

7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/22/2003
This soup is absolutely delicious! I checked to see if Ms Tarasiewicz has any other recipes & she doesn't! I just know you are going to be the next Martha Stewart! Read More
(15)
Rating: 5 stars
01/16/2008
This was a really wonderful recipe. I made it over the holidays for my husband and company and it was a big success. Also enjoyed using a couple of ingredients I hadn't tried before. This may turn out to be my annual holiday soup. Read More
(8)
Rating: 5 stars
11/26/2008
So good I don't know if I can wait until tomorrow (Thanksgiving) to serve it. Sweet and nutty - unbelievable. Used Minerve brand chestnuts (Whole Foods) because they were highly rated in our newspaper food section. One thing I did differently was to add the wine to the vegetables to finish them and to cook off some of the alcohol before adding vegetable stock and the chestnuts. I think the garnishes (sour cream cayenne perhaps some parsley) can help the eye appeal although I don't mind it. Read More
(7)
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Rating: 3 stars
01/10/2007
It tasted okay but the color and texture were unappealing. Read More
(6)
Rating: 5 stars
05/14/2007
This recipe is fantastic adn I am very hard to please! Although an elegant dish this soup is a crowd pleaser! Read More
(5)
Rating: 5 stars
12/01/2005
I made this soup as a first course on Thanksgiving Day. I wanted to impress my company...specifically my sister she's an excellent chef. She gave me the biggest complement....she asked me for the recipe...Thanks allrecipes.com Read More
(5)
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