Chestnut Soup

by Anne Myers-Wright RD/APD

Posted on Dec 10, 08:10 AM in and . Comments [3].

I was at an antique book fair a few years back and found a lovely old “Good Housekeeping Cookery Compendium” (1957 edition) which I just had to buy. It sits on my recipe book shelf with pride and has some classic recipes which I use all the time.

Ive recently been looking at the soups and found this great Chestnut Soup.The run up to Christmas means there are lots of chestnuts around and in the supermarkets so you could give this recipe a try!

Chestnuts themselves are like little powerhouses of nutrition. They are rich in folate, monounsaturated fat, zinc and even vitamin C! They are low in calories too!

Ingredients

  • 1 lb chestnuts
  • 2-3 stalks celery
  • 2 pints stock
  • 1 oz butter
  • 1 oz flour
  • 1/2 pint of milk
  • salt and pepper

Method

Skin the nuts by first boiling them in water for 10-15 minutes, then taking the skins off with a knife.

Put them in a pan with the cut up celery and the stock , simmer gently until tender and sieve.

Melt the butter and stir in the flour,gradually add the milk and stir until the mixture boils.

Add the chestnut puree and season the soup as required.

Enjoy in front of an open fire of course!

Pleased let me know if you try this and what you think .

Tags: Chestnuts, Soup

About the author

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.

Comment

  1. Do you think this recipe would work with a dairy free spread instead of the butter? It sounds very delicious.

  2. Im pretty sure it would, Heather. if you try it, let us know what you think :)

  3. Will do!

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