Soup Recipes > Chestnut Cream Soup

How to make cream of chestnut soup:
A winter favorite. See also Christmas Recipe Section Seasonal Chestnut Soup Recipe.



Ingredients

approx. 20 chestnuts
1 quart stock
1 large onion
1 tablespoon butter
1 egg yolk
1/4 pint cream
(see measure conversions for more information)

Method

- Peel the chestnuts; the easiest way to do this is to make a small cut on the flat side of the nuts with a penknife and to put them in a hot oven until the skins crack and open, when they can be quite easily removed. They take 5 to 10 minutes, according to the heat of the oven.
- Peel, slice and fry the onion in the butter without letting it color at all.
- Add the peeled chestnuts and the stock and boil gently until the chestnuts are quite soft.
- Place in a blender.
- Put this puree in a double saucepan with hot water in the bottom container.
- Beat the egg yolk with the cream and stir in.
- Cook for 5 minutes.
- The water under the puree should just simmer not boil.
- Serve very hot with croutons.


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Fri Aug 27, 2010 2:21 pm // 0 comments // Terri


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