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6 servings
Ingredients:
8 cups chicken stock1 1/2 pounds chestnuts, peeled1 cup chopped onion3 sprigs fresh parsley2 whole cloves1 bay leaf1/2 cup heavy cream3/4 teaspoon white sugar salt to taste ground black pepper to taste
Instructions:
To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut.Place chestnuts in a single layer on a jelly roll pan.Pour 1/4 cup water into the pan.Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes.When cool enough to handle, shell and peel.In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions.Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture.Simmer over medium-low heat for 45 minutes.Discard the spice bag and puree the chestnut mixture in a food processor or blender.Add the heavy cream, sugar and salt and pepper to taste.Return mixture to saucepan and gently heat through.To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving.High quality vegetable broth can be substituted for the chicken broth.
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