Chestnut Soup

Recipe by GinnyP
READY IN: 1hr 10mins
SERVES: 6
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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