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Cream Of Chestnut Soup

Western.Chefs's picture
  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
  Nutmeg 1 Teaspoon
  Heavy cream 2 Cup (32 tbs)
  Hazelnut liqueur 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste

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.

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