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LOCATION: Recipes >> Soups >> Chestnut 01

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Chestnut Soup

8 tablespoons butter
4 8-ounce jars whole roasted chestnuts
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
1 cup chopped, peeled celery root
7 1/2 cups chicken stock
1/2 cup Madeira wine
2 fresh parsley sprigs
pinch freshly grated nutmeg
salt and freshly ground pepper
sour cream
cayenne pepper

Melt 4 tablespoons butter in large skillet. Add chestnuts and
saute until heated through. Set aside.

Melt remaining 4 tablespoons butter in large pot. Add carrot,
parsnip, and celery root and saute until soft. Add stock and bring
to boil. Reduce heat to low. Add chestnuts, Madeira, parsley,
nutmeg, salt and pepper. Simmer 15 minutes. Puree soup in batches
in food processor.

Transfer soup to large saucepan. Bring to simmer, stirring
frequently. Adjust seasoning. Ladle into bowls. Top each with
dollop of sour cream. Sprinkle with cayenne.

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