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Cream Of Chestnut Soup Recipe
|Fresh chestnuts/Two 8-ounce jars chestnuts, peeled and drained||2 Pound, peeled|
|Butter||1⁄4 Cup (4 tbs)|
|Carrots||2 , peeled and diced|
|Onion||1 Small, minced|
|Garlic||1 Clove (5 gm), minced|
|Scallions||3 , chopped|
|Celery stalks||3 , chopped|
|Chicken broth/Broth||5 Cup (80 tbs)|
|Brown sugar||2 Tablespoon|
|Heavy cream||2 Cup (32 tbs)|
|Hazelnut liqueur||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 4800 Calories from Fat 2159
% Daily Value*
Total Fat 245 g377.3%
Saturated Fat 144.1 g720.7%
Trans Fat 0 g
Cholesterol 778.6 mg
Sodium 3816.4 mg159%
Total Carbohydrates 603 g201.1%
Dietary Fiber 56.2 g224.9%
Sugars 186.4 g
Protein 50 g99.1%
Vitamin A 596.7% Vitamin C 55.1%
Calcium 49.3% Iron 10.7%
*Based on a 2000 Calorie diet
Cut rounded part of the chestnut.
Roast the nuts on a baking sheet for 5 minutes.
Remove the nuts from their shells using a small paring knife and peel away the shell and membrane.
It works best to only do a few nuts at a time, for they must be kept warm to ensure easy peeling.
In a large saucepan melt the butter over medium heat.
Add all of the vegetables and saute until soft but not browned, about 5 minutes.
Add the chestnuts, broth, brown sugar, nutmeg, and seasonings.
Reduce the heat and simmer for 40 minutes or until the chestnuts are soft.
In a food processor puree the soup.
Return it to the saucepan, add the cream and liqueur, and stir until heated through.