Chestnut Soup

Name: Chestnut Soup
Ingredients: 2 tablespoons butter; 1 onion, chopped; 1 1/2 pounds fresh chestnuts, boiled and peeled (page 453), or 2 cups thawed frozen or canned chestnuts, drained and rinsed; 1 quart beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water; Salt and black pepper to taste; 1/2 cup heavy cream, or more to taste

6 ingredients

8 steps

Ingredients

2 tablespoons butter
1 onion, chopped
1 1/2 pounds fresh chestnuts, boiled and peeled (page 453), or 2 cups thawed frozen or canned chestnuts, drained and rinsed
1 quart beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
Salt and black pepper to taste
1/2 cup heavy cream, or more to taste

Directions

1

Melt the butter in a large saucepan over medium heat, add the onion, and cook until softened and translucent, about 5 minutes.
2

Add the chestnuts and stock and simmer until the chestnuts are very soft, about 30 minutes.
3

(You can prepare the soup up to this point and let sit for a few hours or cover and refrigerate for up to a couple of days.)
4

Cool the mixture slightly if time allows (its never a good idea to puree boiling hot mixtures if you can avoid it).
5

Use a food mill, an immersion blender, or an upright blender to puree the mixture.
6

Return the soup to the saucepan and reheat it over low heat.
7

Season with salt and pepper.
8

Stir in the cream and serve immediately.