More Great Recipes: Soup

Creamy Chestnut Soup with Candied Walnuts


User Avatar
Member since 2009

Serves 10 | Prep Time 15 | Cook Time 40

Ingredients

4 T unsalted butter, plus 1 T melted butter
1/4 c sugar
1 large egg white
Salt and pepper
2 c. walnut halves
2 onions, chopped
One 32-ounce container plus 2 c. chicken broth
1/4 c. tawny or ruby port wine
2 14-ounce cans chestnuts packed in water, drained
One 15.3-ounce can chestnut puree
10 T heavy cream
1/4 c. chopped parsley


1. Position a rack in the center of the oven and preheat to 400 degrees. In a medium bowl, whisk together the 1 T melted butter, the sugar, egg white and 1 pinch salt; fold in the walnuts. Spread the walnut mixture in an even layer on a rimmed baking sheet and bake until golden-brown, 6 to 8 minutes. Using a metal spatula, loosen the nuts from the pan and transfer to a cutting board. Let cool, then coarsely chop.



2. In a large Dutch oven, melt the remaining 4 T. butter over medium-low heat; add the onions and cook, stirring occasionally, until softened but not browned, about 10 minutes. Stir in the chicken broth and port, cover partially and simmer for 10 minutes. Stir in the chestnuts and cook for 5 minutes. Gradually whisk in the chestnut puree and cook until heated through, about 5 minutes more. Using an immersion blender, puree the soup (or mix in batches using a standard blender). Season with salt and pepper.



3. Ladle the soup into 10 bowls. Swirl 1 T. cream into each serving. Sprinkle the parsley and candied walnuts on top.


Pairs Well With


Notes

A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11189 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze