How to make it

  • Coarsely chop the vegetables.
  • Heat the olive oil in the bottom of a stock pot.
  • Sauté the vegetables in the olive oil until brown. About 10 minutes.
  • Add the stock, potatoes, parsley, wholes cloves, pepper to taste, and salt. You can omit the salt if the chicken broth is salty enough.
  • Simmer the soup for one hour or until the vegetables are tender.
  • Break up the vegetables with an old-fashioned potato masher. Just mash them right in the pot with the broth.
  • Add the cream and brandy.
  • Heat through.
  • Serve hot with a sprinkling of Parmesan cheese.

Reviews & Comments 6

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    " It was excellent "
    shuga ate it and said...
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  • leonora5 10 years ago
    Never even seen a chestnut ... so its the potato version for me! Sounds great!
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    " It was excellent "
    pink ate it and said...
    Doin' the Chestnuts! Yep...this sounds right up my way! Tops Noir, you make things so good and delish that this Bunny wants to try it right away! *smile*
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  • rosemaryblue 11 years ago
    Love the cloves with the potatoes! A little bit of cloves and nutmeg can do wonders when added to dishes. Makes some dishes resonate! :) This sounds very good, Noir. Thanks.
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  • zena824 11 years ago
    Yummy.... sounds good..
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  • angelgal 11 years ago
    This sounds so good!!!
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