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Chestnut Soup

Rated as 4.57 out of 5 Stars

"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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Ingredients

1 h 15 m servings 330
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. 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


Per Serving: 330 calories; 9.6 56.1 4.3 34 1300 Full nutrition

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Reviews

Read all reviews 25
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 chestnu...

Most helpful critical review

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.

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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 chestnu...

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...

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!

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 sou...

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 ...

Very good and super easy. One thing I did though is to saute the onion and chestnuts in butter before adding the broth.

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!

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.

I agree, peeling the chestnuts is a HUGE pain, but I only make this once a year (on Christmas), and the roasting/peeling/puree-ing can be done well in advance (then, you only need to add the cre...