Delightful soup made with chestnuts toasted in butter, chicken stock, vegetables and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of soured cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance.
Very nice soup cooked it for my family Christmas day dinner for Starter and was a success. I did have to use vegetable stock cube to accommadate a Vegetarian and that did work well. - 11 Jan 2012
I followed this recipe exactly and it was just divine. I love chestnuts and am always looking for new ways to make them! I loved the soup and our guests did too - many thanks for this brilliant recipe - 08 Dec 2008
mmmmm such a lovely soup. a great way to use whats in season. i used veggie stock instead of chicken to make it vegetarian. loved it! really rich and velvety. thank you - 16 Dec 2008