Chestnut Soup
Source of Recipe
Recipezaar
Recipe Introduction
I have not yet tried this recipe.
Serves 6, makes 4 cups. I'll probably use half and half (or even milk) in place of the whipping cream to lower the total and saturated fat count.
Calories 195
Calories from Fat 150 (76%)
Amount Per Serving %DV
Total Fat 16.7g 25%
Saturated Fat 9.7g 48%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 59mg 19%
Sodium 243mg 10%
Potassium 199mg 5%
Total Carbohydrate 6.9g 2%
Dietary Fiber 0.1g 0%
Sugars 2.6g
Protein 4.9g 9%
List of Ingredients
2 cups chestnut puree (made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n)
4 cups chicken stock or turkey broth
1/2 teaspoon ground nutmeg (try fresh grated!)
1/4-1/2 teaspoon ground cayenne pepper, depending on degree of hotness desired
1 cup whipping cream
salt
paprika, for garnish
minced parsley, for garnish
Recipe
Mix purée and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.
Add nutmeg, cayenne, and cream, and stir well.
Do not let soup boil once the cream has been added, or it might curdle.
Serve in mugs, garnished with paprika and parsley.
TO MAKE PURÉE: If chestnuts are fresh, cut an X in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375°F.
Peel chestnuts and purée, adding a bit of the stock if necessary.
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