My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Originally submitted to ThanksgivingRecipe.com.

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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.

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  • In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.

  • Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

Nutrition Facts

330 calories; protein 4.3g 9% DV; carbohydrates 56.1g 18% DV; fat 9.6g 15% DV; cholesterol 33.8mg 11% DV; sodium 1299.6mg 52% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2003
This soup is different and fantastic! Everyone practically licked their bowls clean! However peeling the chestnuts is a pain! Tips: 1)Strain the soup before pureeing gets rid of the chestnut skins missed; 2)Taste before adding sugar we found that the soup's naturally sweet enough and didn't need sugar. My uncle is convinced this soup cured his cold! Read More
(27)

Most helpful critical review

Rating: 1 stars
12/29/2005
This was totally not worth the work involved. I made it for Thanksgiving dinner and took one taste of it and poured it down the garbage disposal. I am sorry just being honest. Read More
(5)
30 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/18/2003
This soup is different and fantastic! Everyone practically licked their bowls clean! However peeling the chestnuts is a pain! Tips: 1)Strain the soup before pureeing gets rid of the chestnut skins missed; 2)Taste before adding sugar we found that the soup's naturally sweet enough and didn't need sugar. My uncle is convinced this soup cured his cold! Read More
(27)
Rating: 5 stars
10/05/2009
After years of not knowing what to do with all the chestnuts from my mother-in-laws' yard this soup has provided an answer! It was easy to make (my husband roasted & shelled the chestnuts) and was absolutely delicious. I served it to my family & in-laws who were amazed at how good it was. I'm now thinking about collecting roasting & freezing more chestnuts so we can have more soup all winter long. You've got to try it! Read More
(23)
Rating: 5 stars
03/12/2009
I use this recipe every Thanksgiving and it's become a family favorite. The soup is so smooth and creamy and it's so worth searching for the chestnuts! Read More
(16)
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Rating: 5 stars
01/27/2011
Haven't made it but had chestnut soup at 5 star restaurant and loved it. It was creamy with just a touch of sweetness. They put a 3oz custard in the middle of the soup bowl and poured the soup on top then put sauted mushrooms on top of the custard. I don't care for mushrooms but thought I would share. You could make custard using those little pyrex serving finger bowls and then turn upside down in the pan. Flavor the custard anyway you like. The restaurant's custard didn't have much taste but the texture coupled with the soup was great. Read More
(14)
Rating: 5 stars
01/05/2009
When it comes to chestnut soup recipes this is probably 'the best' - so I gave it five stars. If you love chestnuts and want to make a soup with them this is the way to go. However both my husband and I thought the soup was really sweet and rich and something we'd prefer to eat only once a year (holiday time). Just FYI the soup is best in small portions - 1/2 cup appetizer before a large turkey/potatoes/stuffing meal. Not as a soup-for-dinner. (Duh. We tried the latter and got really sick of it really quickly.) Read More
(10)
Rating: 5 stars
11/12/2003
A surprisingly rich soup it served well as an appetizer to our Christmas Day feast. The chestnut flavor was strong and the onion and spices accented it well. Read More
(9)
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Rating: 4 stars
11/12/2003
Very delicate...gentle use of chestnuts and good introduction for people who don't usually eat them. Easy recipe to put together excellent on a cold day! Read More
(9)
Rating: 5 stars
03/01/2012
Very good and super easy. One thing I did though is to saute the onion and chestnuts in butter before adding the broth. Read More
(9)
Rating: 5 stars
01/07/2011
I did a vegetarian version--veggie broth instead of chicken a healthy chunk of butter. I've made this twice once with fresh chestnuts once with canned. There isn't a substantial quality difference and given the hassle of peeling I'll be using canned in the future. Both times I made this I served it with a simple salad with lemon-based dressing. Perfecto! Across the board satisfaction from young and old alike. Read More
(8)
Rating: 1 stars
12/29/2005
This was totally not worth the work involved. I made it for Thanksgiving dinner and took one taste of it and poured it down the garbage disposal. I am sorry just being honest. Read More
(5)