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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Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.