Chestnut Soup
Yield: 4 servings
Ingredients
- 20 large peeled & cooked chestnuts (about 14 oz) ..... chopped
- 3 shallots ..... sliced
- 1 garlic cloves ..... minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup chicken stock or vegetable stock
- 1-1/2 cups soy milk (unsweetened)
- 1/2 teaspoon salt
- pepper
- 1 tablespoon heavy cream
Cooking Directions
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Heat the olive oil and butter in a medium sauce pan. Add shallots and garlic and saute until soft for five minutes on medium heat. Adjust the heat so not to burn the shallots and garlic.
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Add the chopped cooked chestnuts and stir well.
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Add the stock and cook the chestnuts until soft. Keep adding more stock if it is too low. You need enough liquid to puree the chestnuts.
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Puree the chestnut mixture with a blender or food processor. You can add more liquid (water or stock) if the chestnut mixture is too thick to be pureed. Pour the pureed chestnuts into a clean pan.
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Put the chestnut puree on medium heat and add the soy milk and combine well. Add salt and pepper.
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Turn off the heat and add heavy cream.
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Serve in a bowl with fresh chives and a dash of heavy cream on top.
[ How to peel and cook chestnuts]
There are many ways to peel and cook chestnuts. But this is the really easy way.
Melissa Clark's Easay Way to Peel Chestnuts