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Chestnut Soup
Chestnut Soup
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
My family's new holiday dinner tradition - Aunt Anne's fabulous addition.
Ingredients:
  • 8 cups chicken stock
  • 1.5 pounds chestnuts, peeled
  • 1 cup chopped onion
  • 3 sprigs fresh parsley
  • 2 whole cloves
  • 1 bay leaf
  • 0.5 cup heavy cream
  • 0.75 teaspoon white sugar
  • salt to taste
  • ground black pepper to taste
Instructions:
  • Score an 'X' on each chestnut using a sharp knife. Arrange them in a single layer on a baking pan, then add 1/4 cup water. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. Once they cool down, remove the shells and peel them.
  • - Combine chicken stock, shelled chestnuts, chopped onions, and place parsley sprigs, cloves, and bay leaf in a spice bag. - Simmer over medium-low heat for 45 minutes.
  • Remove the spice bag from the chestnut mixture and blend it in a food processor or blender until smooth. Stir in the heavy cream, sugar, and season with salt and pepper. Warm the mixture in a saucepan. Serve with a dollop of unsweetened whipped cream, chopped parsley, and cooked chestnuts. Feel free to use high quality vegetable broth in place of the chicken broth.

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