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Home » Chestnut Soup

Chestnut Soup

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Chestnut Soup Recipe

A rich soup, nice in small portions as a starter.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Soups and Stews
Servings 5 to 6

Ingredients
  

  • 1 tablespoon Butter
  • 1 tablespoon Flour
  • 2 cups Chestnut Purée
  • 2 cups Milk
  • 6 cups Stock
  • 1 tablespoon Onion chopped, finely
  • 4 tablespoons Celery chopped, finely
  • 1 Egg
  • 2 tablespoons Sherry

Instructions
 

  • Chop the onion and celery and set aside.
  • In a large pan, melt the butter, then add the flour, stir and cook for a minute or two (you are making a roux here.) Add a small amount of the milk, stir it in till the roux takes it up. Repeat a few times, then add all the milk and whisk well. Then, add all the remaining ingredients except the egg and sherry.
  • Heat it quickly to just under a boil, stirring a few times, then lower and simmer for about 20 minutes, stirring occasionally. When ready to serve, beat the egg, and whisk it into the soup along with the sherry. Let simmer for another minute or two just to cook the egg. Serve hot.

Notes

For the stock, use a lighter stock such as chicken stock or vegetable stock. Not fish, not beef.
You can omit the sherry but it does round out the flavour.
Tried this recipe?Let us know how it was!
This page first published: Mar 18, 2004 · Updated: Feb 1, 2021.

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Tagged With: All Saint's Day, British, Chestnut Purée, Christmas, English, Nuts, Sherry, Thanksgiving

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