Recipes – Chestnut Soup

Chestnut Soup
Serves: 6
Ingredients
  • 4 cups whole roasted Forest Grove Chestnuts
  • 8 Tablespoons (1 stick) unsalted butter
  • 1 carrot, peeled and sliced
  • 1 cup celery
  • 7-1/2 cups chicken stock or canned low-salt broth
  • 2 fresh parsley sprigs
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground pepper
  • Sour cream
  • Cayenne pepper
Instructions
  1. In a heavy saucepan, melt 4 tablespoons butter over medium heat.
  2. Add chestnuts and saute until heated thorough, about 5 minutes. Set aside.
  3. Melt remaining 4 Tablespoons butter in heavy large pot over medium heat.
  4. Add carrot and celery, and saute until soft, about 7 minutes.
  5. Add chicken stock and bring to a boil.
  6. Reduce heat to low. Add the chestnuts, parsley, nutmeg, salt & pepper. Continue to simmer another 15 minutes.
  7. Puree soup in batches in a food processor or blender. (can be prepared 2 days ahead; cover and refrigerate)
  8. Transfer puree soup to a large saucepan, and reheat, stirring frequently.
  9. When heated through, ladle into bowls, topping with dollop of sour cream; sprinkle with cayenne. Serve.