Chestnut Soup
Ingredients
- 8 cup chicken broth
- 1 0.5 lb chestnuts, peeled
- 1 cup chopped onion
- 3 sprig fresh parsley
- 2 whole cloves
- 1 bay leaf bay leaf
- 0.5 cup heavy cream
- 0.8 tsp white sugar
- 1 tsp salt, to taste
- 1 tsp ground black pepper, to taste
Instructions
- 1
To cook chestnuts: with a sharp knife, slice an 'X' across each chestnut. Place in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450°F oven for 10 minutes. When cool enough to handle, shell and peel.
- 2
In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions.
- 3
Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture.
- 4
Simmer over medium-low heat for 45 minutes.
- 5
Discard the spice bag and puree the chestnut mixture in a food processor or blender.
- 6
Add the heavy cream, sugar and salt and pepper to taste.
- 7
Return mixture to saucepan and gently heat through.
- 8
To serve, add a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts on top.