Soup Recipes > Chestnut Cream Soup
1 quart stock
1 large onion
1 tablespoon butter
1 egg yolk
1/4 pint cream
(see measure conversions for more information)
- 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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Comment Script
How to make cream of chestnut soup:
A winter favorite. See also Christmas Recipe Section Seasonal Chestnut Soup Recipe.
Ingredients
approx. 20 chestnuts1 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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