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Chestnut Soup

Chestnut Soup
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Hot or cold, makes an elegant appetizer to a formal dinner. When fresh chestnuts are not available, use canned or dried.

Yield: Serves 6-8

  • 1 pound chestnuts, peeled
  • 3 tablespoons butter
  • 5 cups chicken stock
  • Salt and pepper
  • 1/2 cup milk
  • 1 cup cream
  • 2 egg yolks
  • Chopped parsley or paprika

To peel chestnuts, make an "x" on each round side, place in shallow pan, coat with vegetable oil, and bake at 400 degrees until shells split -- about 10 minutes. Peel off shells. Saute peeled chestnuts in butter 5 minutes. Add 2 cups stock. Simmer, partially covered, 10 minutes or until nuts are soft. Cool and puree in blender. Combine pureed nuts with remaining 3 cups stock. Add salt and pepper to taste and simmer 5 minutes. Combine milk, cream, and egg yolks. Add 1/2 cup hot liquid to egg mixture, blend with whisk, and return mixture to soup. Heat gently and serve. Garnish with chopped parsley or paprika.

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