Chestnut Soup
The rich taste of chestnut in creamy soup
Servings: 8
Calories: 360kcal
Ingredients
- 4 oz. Bacon cooked, dice reserve fat
- 2 tbsp Shallot mince, or 1 small onion
- 2 each Carrot diced small
- 2 each Ribs of Celery
- 32 oz Chicken Stock
- ½ cup Heavy Cream
- 1 each Bay Leaf
- ½ tsp. Thyme or 1 sprig fresh
- ⅛ tbsp Grated Nutmeg to taste to taste
- ⅛ tsp Salt to taste
- ⅛ tsp pepper
- 1 ½ lbs Whole prepared shelled chestnuts
- 3 oz. flour
Instructions
- In stock pot sautee, shallot, carrot, celery in bacon fat. Add chestnuts, toast in pan, add flour. Cook until flour is toasted.
- Add Stock, simmer for 30 minutes. Blend to smooth. Return to stove and add cream and spices. Simmer for 30 minutes. Adjust Seasonings and serve
Notes
Chestnuts are very firm, I found this soup is best if made the day before you want to eat it. The flavors are fuller as well as the fact that if you use an immersion blender on this soup on 2nd day or food processor that the texture of the chestnut is less grainy
Nutrition
Serving: 60z | Calories: 360kcal | Carbohydrates: 51g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 301mg | Potassium: 594mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 2mg