Photo: Cala
Chestnut Soup
12 ingredients
20 min + 30 min
16 servings
openrecipes
"Delightful soup made with chestnuts toasted in butter, chicken stock, vegetables and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of sour cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance."
Estimated Nutrition (whole recipe, rough)
505
Calories
51g
Protein
17g
Fat
31g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup butter, divided
- 4 (7 ounce) cans whole chestnuts, drained
- 1 carrot, peeled and sliced
- 1 parsnips, peeled and chopped
- 1 celery root, chopped
- 7 1/2 cups chicken stock
- 1/2 cup Madeira wine
- 1 pinch ground nutmeg
- salt and pepper to taste
- 2 sprigs fresh parsley, chopped
- 1 pinch cayenne pepper, or to taste
- 1/4 cup sour cream, for topping
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes