Return to Content

Chestnut Soup

Yankee Plus Dec 2015


Chestnut Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Hot or cold, makes an elegant appetizer to a formal dinner. When fresh chestnuts are not available, use canned or dried.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 pound chestnuts, peeled
  • 3 tablespoons butter
  • 5 cups chicken stock
  • Salt and pepper
  • 1/2 cup milk
  • 1 cup cream
  • 2 egg yolks
  • Chopped parsley or paprika


To peel chestnuts, make an "x" on each round side, place in shallow pan, coat with vegetable oil, and bake at 400 degrees until shells split -- about 10 minutes. Peel off shells. Sauté peeled chestnuts in butter 5 minutes. Add 2 cups stock. Simmer, partially covered, 10 minutes or until nuts are soft. Cool and puree in blender. Combine pureed nuts with remaining 3 cups stock. Add salt and pepper to taste and simmer 5 minutes. Combine milk, cream, and egg yolks. Add 1/2 cup hot liquid to egg mixture, blend with whisk, and return mixture to soup. Heat gently and serve. Garnish with chopped parsley or paprika.
Updated Wednesday, September 5th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111