Chestnut Soup
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
40
Spice
44
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
8 cups
Chicken Broth680 g
Chestnut (peeled)1 cup
Onion (chopped)3 sprigs
Parsley (fresh)1
Bay Leaf1 cup
Heavy Cream3 tsp
White SugarDirections:
1
To Cook Chestnuts: With a sharp knife, slice an "X" across each chestnut
2
Place chestnuts in a single layer on a jelly roll pan
3
Pour 1/4 cup water into the pan
4
Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes
5
When cool enough to handle, shell and peel
6
In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions
7
Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture
8
Simmer over medium-low heat for 45 minutes
9
Discard the spice bag and puree the chestnut mixture in a food processor or blender
10
Add the heavy cream, sugar and salt and pepper to taste
11
Return mixture to saucepan and gently heat through
12
To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving
13
High quality vegetable broth can be substituted for the chicken broth