Chestnut Soup

Name: Chestnut Soup
Ingredients: 2 cups chestnut puree (made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n); 4 cups chicken stock or 4 cups turkey broth; 1/2 teaspoon ground nutmeg (try fresh grated!); 1/4 - 1/2 teaspoon ground cayenne pepper, depending on degree of hotness desired; 1 cup whipping cream; salt; paprika, for garnish; minsed parsley, for garnish

8 ingredients

6 steps

Ingredients

2 cups chestnut puree (made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n)
4 cups chicken stock or 4 cups turkey broth
1/2 teaspoon ground nutmeg (try fresh grated!)
1/4 - 1/2 teaspoon ground cayenne pepper, depending on degree of hotness desired
1 cup whipping cream
salt
paprika, for garnish
minsed parsley, for garnish

Directions

1

Mix puree and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.
2

Add nutmeg, cayenne, and cream, and stir well.
3

Do not let soup boil once the cream has been added, or it might curdle.
4

Serve in mugs, garnished with paprika and parsley.
5

TO MAKE PUREE: If chestnuts are fresh, cut an X in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375°F.
6

Peel chestnuts and puree, adding a bit of the stock if necessary.