Return to Content

Chestnut Soup

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

Yield: Serves 6-8

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

Ingredients:

  • 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

Instructions:

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

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

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