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Cream Of Chestnut Soup

Photo: Iain Bagwell; Styling: Mary Clayton Carl

about 1 quart


  • 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

How to Make It

  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

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

Oxmoor House Homestyle Recipes