Soups by Sasha #185

Chestnut Soup

Recipe Servings:

Ingredients

eight cups chicken stock
one and half pounds chestnuts, peeled
one cup chopped onion
three sprigs fresh parsley
two whole cloves
one bay leaf
half cup heavy cream
third-fourth teaspoon white sugarsalt to taste
ground black pepper to taste

Instructions:

To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Put chestnuts in a single layer on a jelly roll pan. Add one-fourth cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for ten minutes. When cool enough to handle, shell and peel.

In a large saucepan mix the chicken stock, shelled chestnuts and chopped onions. Put the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for fourty-five minutes.

Discard the spice bag and puree the chestnut mixture in a food processor or blender. Put 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.

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