Chestnut Soup recipe
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Ingredients
- 8 cups chicken stock 1 ½ pounds chestnuts, peeled 1 cup chopped onion 3 sprigs fresh parsley 2 whole cloves 1 bay leaf ½ cup heavy cream ¾ teaspoon white sugar salt to taste ground black pepper to taste
Nutrition Info
- 329.7 caloriescarbohydrate: 56.1 gcholesterol: 33.8 mgfat: 9.6 gfiber: 1 gprotein: 4.3 gsaturatedFat: 4.9 gservingSize: -sodium: 1299.6 mgsugar: 15.2 gtransFat: : -unsaturatedFat: : -
Directions Chestnut Soup
Directions
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To Cook Chestnuts: 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 cool enough to handle, shell and peel.
In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. 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.
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. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.