Chestnut Soup
From scearley 17 years agoIngredients
- 4 c chestnuts shopping list
- 1/3 c butter shopping list
- 2 quarts chicken stock shopping list
- 2 c heavy cream shopping list
- 1 tsp sugar shopping list
- salt and pepper shopping list
How to make it
- Cut across the flat side of each nut. Place in boiling water and simmer for 15 minutes. Cool and shell. Remove the brown skins with a sharp knife.
- Heat butter in a 3qt saucepan.
- Saute nuts for just a minute, stirring constantly to keep them from burning.
- Add the stock.
- Bring to a boil, cover, reduce heat, and simmer until chestnuts are tender. (20 minutes)
- Strain the mixture, and return the stock to the pot.
- Puree the chestnuts and return to the stock and bring to a boil. Remove from heat.
- Stir in the cream and sugar.
- Add pepper and salt to taste.
- Serve warm.
People Who Like This Dish 5
- jena MN
- greekcook1 Atlantic City, NJ
- scearley Federal Way, WA
- edensong Nashville, TN
- dailypatnews Miri, MY
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments