Chestnut Soup
photo by fluffernutter
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
4 cups
- Serves:
- 6
ingredients
- 473.18 ml chestnut puree (made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n)
- 946.36 ml chicken stock or 946.36 ml turkey broth
- 2.46 ml ground nutmeg (try fresh grated!)
- 1.23-2.46 ml ground cayenne pepper, depending on degree of hotness desired
- 236.59 ml whipping cream
- salt
- paprika, for garnish
- minsed parsley, for garnish
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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Reviews
RECIPE SUBMITTED BY
GinnyP
Seattle, Washington