Recipe

Chestnut Stuffing Recipe

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Ingredients

Directions

Step #1 Make a slash in the rounded side of each chestnut & roast in a pre- heated 400F F.
Step #2 oven for 5 mins.
Step #3 Peel off the shell & inner skin.
Step #4 Peel the carrots, parsnip, onion, & garlic.
Step #5 Finely chop all of the vegetables, including the scallions & celery.
Step #6 Melt the butter in a large saucepan over med-heat/flame.
Step #7 Add the vegetables & cook for five mins, or until soft but not brown.
Step #8 Add the chestnuts, stock, & bouquet garni.
Step #9 carefully simmer the soup for 40 mins, or until the chestnuts are very soft.
Step #10 Remove the bouquet garni & puree the soup in a mixer or food pro- cessor.
Step #11 Return the soup to the saucepan, adding the amaretto, pepper, & salt, two- thirds of the cream, cayenne pepper & nutmeg to taste; the soup should be very flavorful.
Step #12 If a sweeter flavor is desired, add a spoonful of brown sugar.
Step #13 To serve, ladle the chestnut soup into warmed bowls.
Step #14 Pour a little of the remaining cream into each bowl & marble it into the soup, stirring with a skewer.
Step #15 Chestnut soup is extremely rich, so keep the rest of the meal simple.
Step #16 --- Washington Post.
Enjoy the CHESTNUT STUFFING recipe

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