Cream Of Chestnut Soup
|Peeled chestnuts/1 large can chestnut puree unsweetened||3 Cup (48 tbs) (Buy 2 Pounds To Produce This Amount)|
|Onion||1 Large, sliced|
|Carrots||2 Small, sliced|
|Stalk celery||1 , sliced|
|Stock/Water and bouillon cubes||5 Cup (80 tbs) (Ham / Basic Chicken / Beef)|
|Chopped parsley/4 sprigs parsley||1 Tablespoon|
|Cream||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
If using fresh chestnuts, prepare as follows: Make small slit in top of each nut; place in well-greased pan in moderate oven 10 to 15 minutes to loosen both outer and inner skin.
Remove both skins.
If using canned chestnut puree, add to soup after vegetables have been cooked.
Add onion, carrots, and celery; mix well over gentle heat.
Add chestnuts; cover.
Cook 3 to 4 minutes; shake pan occasionally.
Add stock, herbs, and seasoning; simmer 20 to 30 minutes, until chestnuts and vegetables are tender.
Remove bay leaf.
Put soup into electric blender or food processor; blend until smooth.
Or put through fine food mill.
Return to pan; reheat.
Season to taste.
Make Apple-Ring Garnish.
Peel and core apples; cut into rings.
Melt butter; fry apples until golden brown on each side.
Sprinkle slices with a little sugar.
Float 1 or 2 apple slices in each soup cup; sprinkle with parsley.