Recipe by GinnyP
This is a rich, spicy soup taken from "Pike Place Market Cookbook" which took it from "The Chestnut Cookbook" whose author is Annie Bhagwandin. Annie and her husband, Omroa, can be found selling their wares at "Northwest Chestnuts" at Pike Place Market. A portion of their profits goes toward the promotion of environmentally sound agriculture and ALL proceeds from "The Chestnut Cookbook" go toward the promotion of tree crops.
Top Review by Donna
I made this as a test run for my Thanksgiving dinner, well... it made it, BIGTIME, I followed the recipe exactly and you could not ask for a more delicious, creamy, wonderful soup. This will be the first course on my table. Thanks so much for the recipe!
- 2 cups chestnut puree (made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n)
- 4 cups chicken stock or 4 cups turkey broth
- 1⁄2 teaspoon ground nutmeg (try fresh grated!)
- 1⁄4-1⁄2 teaspoon ground cayenne pepper, depending on degree of hotness desired
- 1 cup whipping cream
- paprika, for garnish
- minsed parsley, for garnish
Directions See How It's Made
- Mix purée and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.
- Add nutmeg, cayenne, and cream, and stir well.
- Do not let soup boil once the cream has been added, or it might curdle.
- Serve in mugs, garnished with paprika and parsley.
- TO MAKE PURÉE: If chestnuts are fresh, cut an X in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375°F.
- Peel chestnuts and purée, adding a bit of the stock if necessary.