Chestnut Soup Recipe


Cooking Time40 MinDifficulty LevelEasy
Health IndexHealthyServings4
SpecialityMain Ingredient
Interest Group


 Butter1 Ounce
 Onion1 , peeled and chopped
 Celery stalks2 , chopped
 Flour2 Teaspoon
 Beef stock1 1⁄2 Pint
 Double cream1⁄2 Pint
 Madeira/Sherry1⁄4 Pint
 Unsweetened chestnut puree1 Pound
 Freshly chopped parsley1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 500 Calories from Fat 326

% Daily Value*

Total Fat 36 g55.9%

Saturated Fat 3.7 g18.7%

Trans Fat 0 g

Cholesterol 15.2 mg

Sodium 376.4 mg15.7%

Total Carbohydrates 32 g10.8%

Dietary Fiber 4.8 g19.1%

Sugars 3.1 g

Protein 9 g18.2%

Vitamin A 6.4% Vitamin C 6.6%

Calcium 3.6% Iron 4.6%

*Based on a 2000 Calorie diet


1) In a saucepan, melt the butter and sauté the onion and celery for 5 minutes.
2) Stir in the flour and cook for 1 minute, add stock and bring to the boil.
3) Cook over low heat for 20 minutes.

4) In a bowl blend together cream, sherry and chestnut puree to a smooth paste.
5) Stir a little soup to the chestnut mixture then pour into the soup.
6) Simmer for a further 5 to 10 minutes.
7) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
8) Seal, label, and freeze the container.

9) Serve hot sprinkled with parsley.
10) If using frozen soup, reheat gently from frozen on top of the stove, stirring occasionally.
11) Serve as mentioned in step 9.