Yield
5 servings (serving size: 1 cup soup and 1/4 cup croutons)

How to Make It

Step 1

Melt margarine in a large saucepan over medium heat. Add onion; sauté 4 minutes. Add celery and carrot; sauté 6 minutes. Add potato and next 5 ingredients (potato through broth). Bring to a boil, reduce heat, and simmer 40 minutes.

Step 2

Place chestnut mixture in a blender; process until smooth. Return to pan; stir in milk. Cook until thoroughly heated. Ladle soup into individual bowls; top with croutons, and sprinkle with paprika.

Ratings & Reviews

Jeslyn's Review

Jeslyn
June 09, 2010
I really enjoyed this soup, despite the fact that I have (fondly) renamed it Pond Water Soup for the color. Next time I make it, I'm going to add a garnish of crumbled goat cheese or feta, snipped herbs, and dried cranberries to give it a bit more color on presentation... I made this when fresh chestnuts were out of season, but Trader Joe's sells vacuum-sealed steamed chestnuts year-round, and that's what I've used every time - great alternative.