Chestnut Soup Recipe
Chestnuts are widely available throughout Europe during the autumn months and were stored for use during the winter. Thus as with other nuts they are associated with the Christmas festivities. Chestnuts are a great accompaniment for turkey and also go extremely well with Brussels sprouts.
- 1 large onion
- 4 tablespoons butter
- 1 pint edible sweet chestnuts
- 1 potato
- 4 sticks of celery
- 2 1/2 pints vegetable stock
- 1 level tablespoon plain flour
- 2 tablespoons sherry
- 1/2 pint single cream
- 1 small garlic clove
- salt and black pepper
- Slit each chestnut shell with a knife.
- Bring to the boil in a pan of water.
- Simmer for about 30 minutes.
- Drain the chestnuts and allow to cool.
- Remove the shells and rub off the brown skins on the nuts.
- Prepare and chop all the vegetables and herbs to taste.
- Melt the butter in a pan and soften the onions and garlic.
- Sprinkle the flour into the pan and work well into the onions and garlic.
- Pour the stock into the pan, stir well and bring to the boil.
- Add the other vegetables and herbs.
- Simmer for about 15 minutes or until the chestnuts are very soft.
- Cool and blend in a food processor.
- Season with salt and pepper and check seasoning by tasting.
- Reheat gently, stirring in the sherry and cream.
- Do not boil again. Serve sprinkled with fresh parsley.
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 2-4 portions
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