Cream Of Chestnut Soup
|Fresh chestnuts/Two 8-ounce jars chestnuts, peeled and drained||2 Pound, peeled|
|Butter||1⁄4 Cup (4 tbs)|
|Carrots||2 , peeled and diced|
|Onion||1 Small, minced|
|Garlic||1 Clove (5 gm), minced|
|Scallions||3 , chopped|
|Celery stalks||3 , chopped|
|Chicken broth/Broth||5 Cup (80 tbs)|
|Brown sugar||2 Tablespoon|
|Heavy cream||2 Cup (32 tbs)|
|Hazelnut liqueur||1⁄3 Cup (5.33 tbs)|
Preheat the oven to 400°.
Cut rounded part of the chestnut.
Roast the nuts on a baking sheet for 5 minutes.
Remove the nuts from their shells using a small paring knife and peel away the shell and membrane.
It works best to only do a few nuts at a time, for they must be kept warm to ensure easy peeling.
In a large saucepan melt the butter over medium heat.
Add all of the vegetables and saute until soft but not browned, about 5 minutes.
Add the chestnuts, broth, brown sugar, nutmeg, and seasonings.
Reduce the heat and simmer for 40 minutes or until the chestnuts are soft.
In a food processor puree the soup.
Return it to the saucepan, add the cream and liqueur, and stir until heated through.