Fall is chestnut season, and what better way to keep the chill at bay than make them into a satisfying chestnut soup?
Prep Time: 13 hours
Cook Time: 90 minutes
Ingredients:
- 2 1/4 pounds (1 k) chestnuts
- 1/3 cup unsalted butter
- Water, milk, or broth, hot
Preparation:
Set the chestnuts to boil in a pot of lightly salted water, and when they're done (when you peel one it will be soft) peel the all and put them through a strainer or food mill.
Heat the butter in a pot, add the chestnut puree, and sauté the mixture for a few minutes, then stir in enough simmering broth, or milk (if it's a Friday or you're avoiding meat), or water to obtain a smooth creamy soup that's neither too thick nor too watery.
Check seasoning and serve your chestnut soup with croutons.
Yield: 6-8 servings pureed chestnut soup.
Heat the butter in a pot, add the chestnut puree, and sauté the mixture for a few minutes, then stir in enough simmering broth, or milk (if it's a Friday or you're avoiding meat), or water to obtain a smooth creamy soup that's neither too thick nor too watery.
Check seasoning and serve your chestnut soup with croutons.
Yield: 6-8 servings pureed chestnut soup.
