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