Recipe courtesy of Michele Urvater

Chestnut Soup

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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2 tablespoons butter

1 onion, thinly sliced

1 stalk celery, thinly sliced

1 carrot, thinly sliced

1 tablespoon flour

6 cups chicken broth

15-ounce can chestnuts packed in water, drained or 6ounce can puree

Salt and freshly ground pepper

Dash Madeira or sherry

1/2 cup sour cream, optional

Snipped chives for garnish, optional


  1. Heat butter in a medium saucepan. Add the onion, celery and carrot and saute a few minutes to begin the cooking process. Sprinkle on the flour and cook a minute or until slightly browned. Add the broth, cover and simmer 15 minutes or until tender. Add chestnuts or puree and simmer for 5 to 10 minutes longer.
  2. Puree in a blender or food processor and return to a saucepan to reheat. If too thin, simmer over low heat, stirring continuously until thickened or if too thick, add more liquid. Season to taste with salt and pepper, add a dash of Madeira and ladle out. Garnish with sour cream and chives if you wish.