Chestnut Soup

By corlear

Potage Purée de Marrons

Ingredients

• 1 pound chestnuts
• 1/3 cup minched celery
• 1/2 teaspoon sugar
• 2 1/2 cups chicken stock or tinned chicken broth
• 4 cups chicken stock or 3 cups chicken stock and 1 cup cream
• 2 tablespoons softened butter
• courtons sauteéd in butter

Details

Servings 6

Preparation

Step 1

Shell and peel chestnuts. In a saucepan combine the chestnuts, celery, sugar, and 2½ cups chicken
stock or tinned chicken broth. Bring the liquid to a boil, and simmer the soup, covered, for 1 hour, or until the chestnuts are very tender and the stock has almost evaporated.

Purée the mixture through a food mill into another saucepan, whisk in 4 cups chicken stock or 3 cups chicken stock and 1 cup cream, and heat the soup, whisking, until it comes to the boiling point.

Remove the pan from the heat and swirl in 2 tablespoons softened butter, cut into pieces. Ladle the soup into heated bowls and serve it with croutons sautéed in butter.