| 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
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”