Cream Of Chestnut Soup Recipe
Ingredients
| Chestnuts | 2 Pound, drained | |
| Butter | 1/4 Cup (16 tbs) | |
| 2 carrots, peeled and diced | ||
| Onion | 1 Small, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Chopped | 3 , chopped | |
| Celery stalks | 3 , chopped | |
| 5 cups chicken stock or broth | ||
| Brown sugar | 2 Tablespoon | |
| Nutmeg | 1 Teaspoon | |
| Heavy cream | 2 Cup (16 tbs) | |
| 1/3 cup hazelnut liqueur | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
