Cream of chestnut soup recipe
information
Keeping the chestnuts in hot water makes them easier to peel. If they are drained the skins toughen.
This is a substantial soup, ideal to serve on cold days with chunky slices of wholemeal bread and butter and wedges of cheese.
ingredients
750 g (1 1/2 lb) fresh chestnuts
1.25 L/2 pints chicken stock
1 bay leaf
2 onions, sliced
about 150 ml (1/4 pint) milk
1 egg yolk
150 ml (1/4 pint) whipping cream
pinch of freshly grated nutmeg
salt and freshly ground black pepper
1 - 2 teaspoons sugar
1.25 L/2 pints chicken stock
1 bay leaf
2 onions, sliced
about 150 ml (1/4 pint) milk
1 egg yolk
150 ml (1/4 pint) whipping cream
pinch of freshly grated nutmeg
salt and freshly ground black pepper
1 - 2 teaspoons sugar
method
1. Nick the chestnuts with a sharp knife, then place in a saucepan and cover with cold water. Gradually bring to the boil and simmer for 10 minutes.
2. Remove the pan from the heat, then take out the chestnuts, a few at a time. Remove both the outside and inside skins.
3. Put the peeled chestnuts into a large pan together with the chicken stock, bay leaf and onions. Bring to the boil, then lower the heat, cover and simmer gently for 1 1/2 hours.
4. Remove the bay leaf, then press the soup through a sieve or work in a blender.
5. Return the soup to the rinsed-out pan and gradually stir in enough milk to make it a smooth con-
sistency. Heat through gently. Blend the egg yolk and cream in a bowl. Remove the pan from the heat and stir in the egg and cream. Reheat if necessary, but do not boil.
6. Add the nutmeg, and season to taste with salt and pepper. Add the sugar, a little at a time, to taste. Pour into warmed individual soup bowls and serve at once.
2. Remove the pan from the heat, then take out the chestnuts, a few at a time. Remove both the outside and inside skins.
3. Put the peeled chestnuts into a large pan together with the chicken stock, bay leaf and onions. Bring to the boil, then lower the heat, cover and simmer gently for 1 1/2 hours.
4. Remove the bay leaf, then press the soup through a sieve or work in a blender.
5. Return the soup to the rinsed-out pan and gradually stir in enough milk to make it a smooth con-
sistency. Heat through gently. Blend the egg yolk and cream in a bowl. Remove the pan from the heat and stir in the egg and cream. Reheat if necessary, but do not boil.
6. Add the nutmeg, and season to taste with salt and pepper. Add the sugar, a little at a time, to taste. Pour into warmed individual soup bowls and serve at once.
serving amount
serves 4 - 6
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