Chestnut Soup


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 ½ cup hot liquid to egg mixture, blend with whisk, and return mixture to soup. Heat gently and serve. Garnish with chopped parsley or paprika.


Serves 6-8

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