Chestnut Soup

Chestnut Soup
Chestnut Soup is a gluten free, primal, and vegetarian recipe with 16 servings. This soup has 228 calories, 5g of protein, and 9g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have ground nutmeg, parsley, chicken stock, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes. It is perfect for Autumn.

Instructions

1
In a heavy skillet over medium heat, melt 1/4 cup of butter.
Ingredients you will need
ButterButter
Equipment you will use
Frying PanFrying Pan
2
Saute the chestnuts in butter until heated through; set aside. Melt remaining butter in a large pot, and stir in the carrot, parsnip and celery root. Cook until tender.
Ingredients you will need
CeleriacCeleriac
ChestnutsChestnuts
ParsnipParsnip
ButterButter
CarrotCarrot
Equipment you will use
PotPot
3
Add the stock, chestnuts and wine. Bring to a boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes. Puree the soup in a food processor or blender a little at a time.
Ingredients you will need
Salt And PepperSalt And Pepper
Fresh ParsleyFresh Parsley
ChestnutsChestnuts
NutmegNutmeg
StockStock
SoupSoup
WineWine
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
DifficultyHard
Ready In50 m.
Servings16
Health Score4
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