• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Creme of Chestnut and Celery Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 1/2 lb Chestnuts, roasted; peeled
  • 1/2 c Unsalted butter
  • 2 White onions; choppes
  • 3 Celery stalks; coarsely
  • -chopped
  • 1 lg Russet potato; peel
  • -coarse-chop
  • 6 c Chicken broth; low salt, low
  • -fat
  • 2 c Heavy cream; (double)
  • 1 tb Salt
  • 1 ts Ground white pepper


In a large saucepan over medium high heat, melt the butter. Add the onion
and celery and saute until golden brown, about 5 minutes.

Add chestnuts, potato, broth, and cream, stir well and bring to a boil. Add
the salt and pepper, reduce to simmer, uncovered (medium-low) and simmer,
until the soup thickens slightly, about 1 hour.

Puree, according to your machine's instructions.

Warm, adjust seasoning and serve hot with bagette and a red sweet wine.
Enough for 6 to 8 bowls.

*Variations for lowering Fat: D R A F T! Use a light oil, 2 tablespoons to
saute the vegetables. Add 1 tablespoon browned butter (do not burn) for
flavor. Use 2 instead of 1 potato. Try 1 cup evaporated skim milk. . .

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