chestnut soup

Ingredients

• Servings: 8
• 1/2 cup butter, divided
• 4 (7 ounce) cans whole chestnuts, drained
• 1 carrot, peeled and sliced
• 1 parsnip, peeled and chopped
• 1 celery root, chopped
• 7 1/2 cups chicken or vegetable stock
• 1/2 cup
• 1 pinch ground nutmeg
• salt and pepper to taste
• 2 sprigs fresh parsley, chopped
• 1 pinch cayenne pepper, or to taste
• 1/4 cup sour cream, for garnish (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a heavy skillet over medium heat, melt 1/4 cup of butter. saute the chestnuts in butter until heated through; set aside.
• melt remaining 1/4 cup butter in a large pot, and stir in the carrot, parsnip, and celery root. cook and stir until vegetables are tender, about 5 minutes. add the stock, chestnuts, and . bring to a boil, and reduce the heat to simmer.
• simmer for 15 minutes; season with nutmeg, salt and pepper and fresh parsley. puree the soup in a food processor or blender a little at a time, or use an immersion blender. garnish each serving with sour cream, if desired, and a dash of cayenne pepper.