Classic Cream Of Chestnut Soup
|Chestnuts||1 Pound (500 Gram)|
|Bacon||4 Ounce, derinded and diced (125 Gram)|
|Onion||1 Large, chopped|
|Celery sticks||2 , chopped|
|Carrots||2 , chopped|
|Chicken stock||5 Cup (80 tbs)|
|Chicken stock||2 Pint (1.2 Liter)|
|White pepper||To Taste|
|Fried bacon rolls||4 (To Garnish:)|
|Fried chopped parsley||2 Tablespoon (To Garnish:)|
Put the chestnuts in a pan of cold water, bring to the boil and simmer for 1 minute.
Remove from the pan with a slotted spoon.
Hold each chestnut in a cloth and peel away the outer and inner skins with a sharp knife.
If the skin does not come away, return to the pan for 1 minute.
Heat the oil in a large pan, add the bacon and onion and fry for 2 minutes, without browning.
Add the celery, carrots and bouquet garni.
Stir in the stock and season with salt and pepper to taste.
Add the skinned whole chestnuts and bring to the boil.
Cover and simmer for 1 hour, until the chestnuts are soft.
Discard the bouquet garni and cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan and reheat.
Garnish with bacon rolls and parsley to serve.