*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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.
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.)
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.