How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chestnut Soup?

You need 8 ingredients. The key ingredients include: 2 cups chestnut puree (made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n), 4 cups chicken stock or 4 cups turkey broth, 1/2 teaspoon ground nutmeg (try fresh grated!), 1/4 - 1/2 teaspoon ground cayenne pepper, depending on degree of hotness desired, and more.

Is Chestnut Soup suitable as soups & stews?

Yes, Chestnut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Chestnut Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chestnut Soup Recipe

Name: Chestnut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 cups chestnut puree (made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n); 4 cups chicken stock or 4 cups turkey broth; 1/2 teaspoon ground nutmeg (try fresh grated!); 1/4 - 1/2 teaspoon ground cayenne pepper, depending on degree of hotness desired; 1 cup whipping cream; salt; paprika, for garnish; minsed parsley, for garnish

Chestnut Soup – a delicious recipe with chestnut puree, chicken stock, ground nutmeg, ground cayenne pepper, whipping cream, salt. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 cups chestnut puree (made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n)
4 cups chicken stock or 4 cups turkey broth
1/2 teaspoon ground nutmeg (try fresh grated!)
1/4 - 1/2 teaspoon ground cayenne pepper, depending on degree of hotness desired
1 cup whipping cream
salt
paprika, for garnish
minsed parsley, for garnish

Frequently Asked Questions

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

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