Cream Of Chestnut Soup

Oxmoor House
Cream of Chestnut SoupRecipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl

about 1 quart


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1 1/2 pounds chestnuts
3 cups chicken broth
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley


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.

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.

Place chestnut mixture in container of an electric blender; process on high speed until smooth.

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.

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.

Ladle soup into individual serving bowls; garnish with chopped parsley. Serve immediately.

Created date

February 2010