Christmas Chestnut Soup recipe

Ingredients:

1 quart of chestnuts.
2 quarts of water, divided.
1 teaspoon of salt, divided.
1 teaspoon of sugar.
Zest of 1 lemon.
2 can of consommé, undiluted.
1 teaspoon of butter.
1 tablespoon of flour.
Pinch of cayenne pepper.
1 cup of parsley, chopped.

Directions:

Boil the chestnuts for about 20 minutes in 1 quart of water, salted with ½ teaspoon of salt. Drain, peel off the skin, the finely chop.

Place the chestnuts in 1 quart water with the remaining salt, sugar and lemon zest. Cook for 30 minutes, then run through a sieve.

Add the consommé blended with butter, flour, cayenne pepper and parsley.

Simmer for 20 minutes. Strain, then serve piping hot.

Back to the Chestnut Recipes home page.

• View a free printer friendly PDF version of this recipe.
• Email a link to this recipe to a friend.
• Created your own chestnut recipe? Submit it to this site and our food and drink network.