Chestnut Soup

RECIPE # 3

Chestnut Soup

INGREDIENTS:

8 cups chicken broth

1−1/2 pounds chestnuts, peeled

1 cup chopped onion

3 sprigs fresh parsley

2 whole cloves1 bay leaf

1/2 cup heavy cream

3/4 teaspoon white sugar

salt to tasteground black pepper to taste

DIRECTIONS:

To Cook Chestnuts: With a sharp knife, slice an "X" across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450F oven for 10 minutes. When cool enough to handle, shell and peel. In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium−low heat for 45 minutes. Discard the spice bag and puree the chestnutmixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve, add a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts on top.

Chestnut Soup