Chestnut Soup The Best Recipes

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Chestnut Soup

"My Aunt Anne commenced a brand new lifestyle several years in the past with this fantastic addition to our own family vacation dinner. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

8 cups fowl inventory
1 1/2 pounds chestnuts, peeled
1 cup chopped onion
three sprigs clean 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

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H15M

To Cook Chestnuts: With a pointy knife, slice an 'X' throughout every chestnut. Place chestnuts in a unmarried layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 levels C) oven for 10 mins. When cool sufficient to deal with, shell and peel.
In a massive saucepan combine the bird stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the bird inventory aggregate. Simmer over medium-low heat for forty five minutes.
Discard the spice bag and puree the chestnut aggregate in a meals processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and lightly heat thru. To serve to with a dollop of unsweetened whipped cream, a chunk of chopped parsley and a few cooked chopped chestnuts just earlier than serving. High fine vegetable broth may be substituted for the bird broth.

Notes :

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