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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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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. 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:
1. In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside. Melt remaining butter in a large pot, and stir in the carrot, parsnip and celery root. Cook until tender. Add the stock, chestnuts and wine. Bring to a boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes. Puree the soup in a food processor or blender a little at a time.
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