Chestnut Soup Popular Recipes

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Chestnut Soup

"My Aunt Anne started a brand new subculture several years in the past with this suitable addition to our circle of relatives holiday dinner. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

eight cups chook inventory
1 half pounds chestnuts, peeled
1 cup chopped onion
3 sprigs clean parsley
2 whole cloves
1 bay leaf
1/2 cup heavy cream
3/4 teaspoon white sugar
salt to taste
floor black pepper to flavor

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 unmarried layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 levels F (230 stages C) oven for 10 minutes. When cool sufficient to address, shell and peel.
In a massive saucepan integrate the bird inventory, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the hen stock combination. Simmer over medium-low warmth for forty five mins.
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 aggregate to saucepan and lightly warmth through. To serve to with a dollop of unsweetened whipped cream, a chunk of chopped parsley and some cooked chopped chestnuts simply before serving. High first-rate vegetable broth can be substituted for the chicken broth.

Notes :

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