Latest Dish Menu Chestnut Soup

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Chestnut Soup

"My Aunt Anne started a brand new way of life numerous years in the past with this fantastic addition to our own family vacation dinner. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

8 cups hen inventory
1 half kilos chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 entire cloves
1 bay leaf
half cup heavy cream
3/four teaspoon white sugar
salt to taste
floor black pepper to taste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H15M

To Cook Chestnuts: With a pointy knife, slice an 'X' across every chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/four cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
In a big saucepan combine the bird stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and upload to the hen inventory combination. Simmer over medium-low warmth for forty five minutes.
Discard the spice bag and puree the chestnut combination in a food processor or blender. Add the heavy cream, sugar and salt and pepper to flavor. Return aggregate to saucepan and lightly heat via. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and a few cooked chopped chestnuts just earlier than serving. High fine vegetable broth can be substituted for the hen broth.

Notes :

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