Ingredients
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2 cups chestnut puree (made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n)
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4 cups chicken stock or 4 cups turkey broth
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1/2 teaspoon ground nutmeg (try fresh grated!)
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1/4-1/2 teaspoon ground cayenne pepper, depending on degree of hotness desired
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1 cup whipping cream
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salt
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paprika, for garnish
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minsed parsley, for garnish
Instructions
- 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.