Cream Of Chestnut Soup – a delicious recipe with chestnuts, chicken broth, butter, flour, milk, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place chestnuts and water to cover in a small Dutch oven; bring to a boil. Cover and cook 20 minutes. Remove from heat; drain and cool.
2
Remove shells from chestnuts, and peel; coarsely chop chestnuts. Combine chestnuts and chicken broth in a medium saucepan. Place over medium heat, and bring to a boil. Reduce heat; cover and simmer 1 hour or until chestnuts are tender.
3
Place chestnut mixture in container of an electric blender; process on high speed until smooth.
4
Melt butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is bubbly and begins to thicken. Remove from heat.
5
Add pureed chestnut mixture, salt, and pepper to cream sauce, beating with a wire whisk. Place over low heat; cook, stirring constantly, until thoroughly heated.
6
Ladle soup into individual serving bowls; garnish with chopped parsley. Serve immediately.
487
kcal
Calories
18
g
Fat
15
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 pounds chestnuts, 3 cups chicken broth, 2 tablespoons butter or margarine, 2 tablespoons all-purpose flour, and more.
Yes, Cream Of Chestnut Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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