Chestnut Soup
Chestnut Soup might be just the soup you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 319 calories, 4g of protein, and 9g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. If you have sugar, chestnuts, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.
Instructions
To Cook Chestnuts: With a sharp knife, slice an "X" across each chestnut.
Place chestnuts in a single layer on a jelly roll pan.
Pour 1/4 cup water into the pan.
Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions.
Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
Discard the spice bag and puree the chestnut mixture in a food processor or blender.
Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.