| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Soups, Holidays | 6 | Servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1/2 | c | Finely chopped onion |
| 1 | lg | Clove garlic, minced |
| 3 1/2 | c | Chicken broth |
| 1 1/2 | lb | Unshelled chestnuts ( or 1 can 15 oz. unsweetened chestnut puree) |
| 3 | tb | Brandy |
| 1/2 | ts | Salt |
| 1/4 | ts | Brown sugar |
| Pinch of cayenne pepper(opt) | ||
| 1 | c | 10% cream |
| Milk |
INSTRUCTIONS
In a large saucepan, melt butter. Add onion and garlic; saute until soft. Add chicken broth, prepared chestnuts (see note below) or puree, brandy, salt, sugar and cayenne pepper. Bring to a boil. Reduce heat; simmer, covered, for approximately 30 to 35 minutes. Puree mixture, in batches, in blender or food processor. Return to pan; stir in cream. Heat until hot, but do not boil. Thin to desired consistency with a little milk. To prepare chestnuts, slash each nut with a sharp knife. Place nuts in a saucepan and cover with cold water. Bring to a boil; simmer for 3 to 5 minutes. Drain and let stand until cool enough to handle. Cut each chestnut in half and scoop out the center. Discard the skin and shell. Serves 6 Typed in MMFormat by cjhartlin@email.msn.com Source: Good Friends Cookbook Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Aug 17, 1999
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