• 1/2 cup butter, divided
  • 4 (7 ounce) cans whole chestnuts, drained
  • 1 carrot, peeled and sliced
  • 1 parsnips, peeled and chopped
  • 1 celery root, chopped
  • 7 1/2 cups chicken stock
  • 1/2 cup Madeira wine
  • 1 pinch ground nutmeg
  • salt and pepper to taste
  • 2 sprigs fresh parsley, chopped
  • 1 pinch cayenne pepper, or to taste
  • 1/4 cup sour cream, for topping


In a heavy skillet over medium heat, melt 1/4 cup of butter. 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. 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.