Side Pannel
Chestnut Soup Recipe
Ingredients List
- 8 cups chicken broth or vegetable broth
- 1 1/2 pounds chestnuts, peeled
- 1 cup chopped onion
- 3 sprigs fresh parsley
- 2 whole cloves
- 1 bay leaf
- 1/2 cup heavy cream
- 3/4 teaspoon white sugar
- salt to taste
- ground black pepper to taste
Directions
1) First, cook the chestnuts.
To prevent them from exploding, stab each one with a fork, or with a sharp knife, slice an "X" across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes.
When they are cool enough to handle, shell and peel.
2) In a large saucepan begin warming up the chicken stock. Place the shelled chestnuts and chopped onions into the broth. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture.
Simmer over medium-low heat for 45 minutes.
3) Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through.
Best served with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving.
To prevent them from exploding, stab each one with a fork, or with a sharp knife, slice an "X" across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes.
When they are cool enough to handle, shell and peel.
2) In a large saucepan begin warming up the chicken stock. Place the shelled chestnuts and chopped onions into the broth. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture.
Simmer over medium-low heat for 45 minutes.
3) Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through.
Best served with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving.
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