preparation: 20min | cooking: 50min | difficulty: ★★★★★

© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 2 L chicken stock

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• 1 kg chestnuts, peeled

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• 2 medium onions; chopped

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• 4 cloves

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• 1 bay leaf

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• 1/2 cup cream

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• 3/4 teaspoon white sugar

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• salt to taste

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• ground black pepper to taste

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directions

1. Incise an ‘X’ across each chestnut; Plunge in boiling water for 5 minutes after boiling; When cool enough to handle, shell and peel. If peeling is still difficult, plunge it again in boiling water.

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2. In a large saucepan combine the chicken stock, shelled chestnuts, onions, cloves and bay leaf; Simmer over medium-low heat for 45 minutes.

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3. Discard the cloves and bay leaf; Puree the chestnut mixture in a blender; Add the cream, sugar, salt and pepper to taste; Return mixture to saucepan and gently heat through.

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4. To serve with cooked chopped chestnuts.

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Tags: bay leaf, chestnuts, chicken stock, cloves, cream, onions, white sugar

This entry was posted on Friday, January 22nd, 2010 at 10:41 am and is filed under soups & salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.