Cream Of Chestnut Soup
|Chestnuts||1 Pound, boiled, shelled|
|Chopped onion||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Thyme sprig||1 Small|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Bay leaf||1 , crushed|
|Clove||1 , crushed|
|Crushed allspice||1⁄2 Teaspoon|
|Chicken stock||2 Cup (32 tbs)|
|Cream||1 Cup (16 tbs)|
|Sweet milk||1 Cup (16 tbs)|
Boil chestnuts about 1 hour, shell, and pound them to a fine paste.
Place in a soup pot and cover with water.
Add vegetables, chicken stock, and seasoning.
Boil together until celery and onion are tender; thicken with the flour and butter rubbed to a paste.
At the last moment add cream and milk.
Let boil up once and serve very hot with cheese straws.
Serving size: Complete recipe
Calories 3372 Calories from Fat 686
% Daily Value*
Total Fat 76 g116.5%
Saturated Fat 43.8 g218.8%
Trans Fat 0 g
Cholesterol 199.3 mg66.4%
Sodium 1568.8 mg65.4%
Total Carbohydrates 612 g204.1%
Dietary Fiber 27.3 g109.3%
Sugars 305.8 g
Protein 61 g121.9%
Vitamin A 101.3% Vitamin C 32.6%
Calcium 144.9% Iron 21.6%
*Based on a 2000 Calorie diet