Chestnut Soup The Best Recipes

Thursday, July 5, 2012

Chestnut Soup

"My Aunt Anne started a new subculture numerous years in the past with this suitable addition to our family excursion dinner. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

8 cups fowl stock
1 half kilos chestnuts, peeled
1 cup chopped onion
three sprigs clean parsley
2 entire cloves
1 bay leaf
half cup heavy cream
three/4 teaspoon white sugar
salt to flavor
ground black pepper to taste

Instructions :

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

To Cook Chestnuts: With a pointy 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 tiers F (230 tiers C) oven for 10 minutes. When cool sufficient to address, shell and peel.
In a huge saucepan combine the hen inventory, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and upload to the chicken stock mixture. Simmer over medium-low warmth for forty five 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 piece of chopped parsley and some cooked chopped chestnuts simply before serving. High first-class vegetable broth can be substituted for the fowl broth.

Notes :

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