You are here

Chestnut Soup With Chicken Stock

Western.Chefs's picture
Ingredients
  Chestnuts 1 Pound (450 Grams)
  Butter 1 Ounce (25 Grams)
  Onion 1
  Celery 1
  Celery stalk 1
  Chicken stock 2 Pint (Generous 1 Liter)
  Salt To Taste
  Black pepper To Taste, milled
  Freshly ground black pepper To Taste
  Single cream 1⁄4 Pint (1 1/2 Deciliter)
  Parsley 1 Tablespoon, chopped (Or As Required)
Directions

GETTING READY
1. Make a slit on the flat side of each chestnut.
2. Peel onion and chop finely.
3. Wash celery and chop them.

MAKING
4. In a saucepan, place the prepared chestnut and add boiling water to cover them; boil gain and simmer for 10 minutes.
5. Drain and peel both the outer and inner skins of the chestnut.

FINALISING
6. In a large saucepan, melt butter and stir in the sliced onion; cover and fry gently for about 5 minutes until tender but not brown.
7. Add the peeled chestnuts and chopped celery.
8. Stir in the stock and bring it to a boil.
9. Cover the pan with a lid and let it simmer gently for 45- 60 minutes until the vegetables are quite tender.
10. Remove the pan from heat and press the chestnuts, celery and stock through a sieve or in an electric blender puree the ingredients half at a time.
11. Return the soup back into the pan and season with salt and plenty of freshly milled pepper.
12. Add cream and stir to mix.
13. Reheat the soup until hot; do not boil.
14. Sprinkle chopped parsley.

SERVING
15. Serve piping hot.

TIPS
Prepare the chestnuts in two lots because once cooled they become difficult to peel.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Occasion: 
Thanksgiving
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes
Servings: 
6

Rate It

Your rating: None
4.20278
Average: 4.2 (18 votes)