Chestnut Soup
From chefmeow 15 years ago
- 3 minutes to make
- Serves 4
CHESTNUT SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boron Estate in Carrollton, Texas in 1986.
Ingredients
- 2 white onions thinly sliced shopping list
- 1-1/2 tablespoons butter shopping list
- 1 pound canned unsweetened chestnut puree shopping list
- 5 cups canned chicken broth shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1/8 teaspoon granulated sugar shopping list
- 2 tablespoons cornstarch shopping list
- 1 cup milk shopping list
- 1/3 cup cream shopping list
- 1-1/2 cups cooked rice shopping list
- 2 tablespoons sherry shopping list
- 2 tablespoons chopped parsley shopping list
How to make it
- Sauté onions in butter until golden.
- Add chestnut puree and cook stirring for 5 minutes being care not to allow it to brown.
- Add chicken broth, salt, pepper and sugar then bring to boil.
- Mix cornstarch with milk and add to soup then bring to boil and reduce heat then add cream.
- Add rice and sherry then garnish with parsley before serving.
People Who Like This Dish 2
- lovemybirds Dayton, OH
- toonvar Sag Harbor, NY
- chefmeow Garland, TX
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