Chestnut Soup
A recipe from the 15th-16th Century.
1.4lt (2½ pints) Chicken Stock
900g (2lb) Chestnuts, peeled
230ml (8 floz) Double Cream [Optional]
3 tbsp Butter
2 Onions, thinly sliced
2 Carrots, diced
1 Cinnamon Stick
1/8 tsp Mace
1/8 tsp Nutmeg
Salt and Pepper
Melt the butter in a large saucepan.
Add onion, carrot, and cinnamon stick.
Cover and cook until vegetables are tender.
Remove cinnamon stick.
Blend in chestnuts and stock.
Cook until chestnuts are tender, 15-20 minutes.
Puree in blender.
Return puree to saucepan.
Add salt and pepper to taste and whisk in the cream.
Do not boil.
Serve immediately.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved