Chestnut Soup Recipe

Ingredients <br>- 8 cups chicken stock <br>- 1 1/2 pounds chestnuts, peeled <br>- 1 cup chopped onion <br>- 3 sprigs fresh parsley <br>- 2 whole cloves <br>- 1 bay leaf <br>- 1/2 cup heavy cream <br>- 3/4 teaspoon white sugar <br>- salt to taste <br>- ground black pepper to taste <br><p></p>Directions <br>step 1: To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel. <br>step 2: In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes. <br>step 3: Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth. <br>

Ingredients
- 8 cups chicken stock
- 1 1/2 pounds chestnuts, peeled
- 1 cup chopped onion
- 3 sprigs fresh parsley
- 2 whole cloves
- 1 bay leaf
- 1/2 cup heavy cream
- 3/4 teaspoon white sugar
- salt to taste
- ground black pepper to taste

Directions
step 1: To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
step 2: In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
step 3: Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

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