Chestnut Soup
PERIOD: Modern | SOURCE:
Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: Chestnuts, carrots,
& onions
in cream & spices
-
3 Tbs. margarine
-
2 onions, thin slice
-
2 carrots, diced
-
1 cinnamon stick
-
2 lbs. chestnuts, peeled
-
6 cups chicken stock
-
1/8 tsp. mace
-
1/8 tsp. nutmeg
-
salt & pepper to taste
-
1 cup heavy cream
Melt margarine in kettle. Add onion, carrot, & cinnamon
stick. Cover
and cook until vegetables are browned. Stir frequently near end of
cooking
time to prevent burning. Remove cinnamon stick. Blend in chestnuts and
stock. Cook until chestnuts are tender, 15-20 minutes. Puree in
blender.
Return puree to kettle. Add seasonings and whisk in the cream. Keep
warm
but do not boil.
Metric, Celsius, & Gas
Mark Equivalencies
|
A
Boke of Gode Cookery
Modern
Recipes for Beginners
Modern
Recipes for Beginners