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    You are in: Home / Recipes / Roasted Chestnut Soup Recipe
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    Roasted Chestnut Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    LIer's Note:

    I found the basis for this soup on another website but didn't have all the ingredients called for so I adapted it to suit my less gourmet pantry. I was pleasantly surprised when my non-gourmet pantry turned out this gourmet quality soup! This soup is perfect for an autumn or winter day. I use it as a 1st course for Thanksgiving dinner. It is a savory, slightly sweet soup that will give you a new appreciation for the American chestnut.

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    Units: US | Metric


    1. 1
      Roast chestnuts in a 375 degree oven for 20 to 25 minutes. Whether you're using fresh, canned or vacuum packed chestnuts you still need to do this step.
    2. 2
      While chestnuts are roasting, heat oil in 4 quart pot over medium high heat. Add butter. Allow oil and butter to melt together. Add in onions, carrots, celery and saute for 8 to 10 minutes until they are softened. Add soy sauce and chestnuts. Cook for 2-3 minutes over medium high heat. Stir frequently. Add water. Bring to a simmer. Leave uncovered and continue simmering for 25 to 30 minutes or until the vegetables are soft. Add parsley and sage.
    3. 3
      Using an immersion or standard blender, puree soup. After pureeing the soup you can stir in the wine if you'd like. Serve!

    Ratings & Reviews:


    Nutritional Facts for Roasted Chestnut Soup

    Serving Size: 1 (334 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 127.6
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 2.2 g
    Cholesterol 5.0 mg
    Sodium 325.5 mg
    Total Carbohydrate 11.4 g
    Dietary Fiber 2.8 g
    Sugars 4.9 g
    Protein 1.8 g

    The following items or measurements are not included:


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