salt and pepper in a soup pot.
Bring to boil
Mix puree and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.
Add nutmeg, cayenne, and cream, and stir well.
Do not let soup boil once the cream has been added, or it might curdle.
Serve in mugs, garnished with paprika and parsley.
TO MAKE PUREE: If chestnuts are fresh, cut an X in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375\u00b0F.
Peel chestnuts and puree, adding a bit of the stock if necessary.
day.).
2. FINISH SOUP Remove bones from slow cooker
ut into the chestnut meat, all around the chestnut. Repeat with each
Heat butter and oil over medium-high heat. Add onion and chestnut mushrooms and cook for 10 mins, stirring occasionally. Drain porcini, reserving soaking liquid. Add porcini, thyme and garlic to pan and cook for 5 mins, stirring regularly. Add wine and allow to evaporate then add stock and reserved mushroom liquid. Simmer for 10 mins. Discard thyme.
Remove soup from heat and puree with hand blender. Add sour cream and season to taste. Garnish with chives and truffle oil.
To make the soup, you simply place all the
mooth and stir into the soup. Add the meatballs and simmer
hours or overnight.
CHESTNUT SAUCE:
Stir all topping
ow heat and let the soup simmer for 1 hour.
rackers, butter and heaped tablespoon chestnut puree in a food processor
th parchment paper.
Put chestnut spread in small bowl.
slice an 'X' across each chestnut. Place chestnuts in a single
In a large saucepan, heat the butter and oil together on high. Saute the pancetta, onion and garlic for 2-3 mins until the onion is golden.
Add the mushrooms, chestnuts and potato and cook 3-4 mins, until the mushrooms are tender.
Stir in the stock and chopped sage. Bring to a boil. Reduce heat to low and simmer for 20 mins. Stir in the cream and cook for 4-5 mins.
Remove from heat and, using a hand blender, process until smooth. Season to taste. Reheat, if necessary.
Serve soup with a swirl of cream, sage leaves and crusty bread.
Place asparagus in bottom of a baking dish.
Top with water chestnuts and soup.
Top with buttered bread crumbs and bake at 350 degrees F.
for 25 minutes.
br>Drizzle egg whites into soup in such a way the
njoy.
Like most chili recipes, this one tastes better the
Force chestnut puree through a potato ricer
he butter and add in chestnut spread.
Mix the remaining
Cut up celery and boil in salt water for 7 minutes.
Drain and add the can of cream of chicken soup and one cup water chestnuts (drained and sliced thin).
Put in casserole dish.
Melt one stick oleo, add crackers and slivered almonds to oleo.
Put cracker mixture on top of celery & water chestnut mixture.
Bake at 350 degrees for 30 minutes uncovered.
nd European groceries.
Chestnut puree and chestnut cream are usually imported