Chestnut Soup

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Savory chestnut soup seasoned with allspice and apple brandy is the ideal fall soup.

Serves 6 (serving size: 3/4 cup)


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1 tablespoon unsalted butter
1 cup chopped onion
1/2 cup chopped carrot
1 1/2 cups peeled and steamed chestnuts (such as Melissa's)
2 teaspoons chopped fresh thyme
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 cup apple brandy
3 cups unsalted chicken stock
2 1/2 tablespoons all-purpose flour
1 cup water
3/8 teaspoon kosher salt
1 tablespoon cider vinegar
3/8 teaspoon black pepper


Heat butter in a saucepan over medium heat. Add onion and carrot; cook 10 minutes. Stir in chestnuts, thyme, ginger, and allspice; cook 1 minute. Add apple brandy; cook until reduced by half. Combine chicken stock and flour; stir with a whisk. Add stock mixture and 1 cup water to pan. Bring to a boil; reduce heat, cover, and simmer 12 minutes. Place mixture in a blender. Blend until smooth. Return to pan; cook over low heat 3 minutes. Stir in salt, vinegar, and pepper.

Created date

October 2015

Nutritional Information

Calories 118
Fat 2.5 g
Satfat 1.3 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 4 g
Carbohydrate 17 g
Fiber 1 g
Cholesterol 5 mg
Iron 1 mg
Sodium 204 mg
Calcium 42 mg