INGREDIENTS

INSTRUCTIONS

1. Preheat the oven to 350 degrees.  Use a paring knife to score and X on
each chestnut, place on a cookie tray and roast for 10 to 15 minutes, until
the chestnuts can be easily peeled. Remove the chestnuts from the oven ,
let cool and peel. Chop roughly and set aside.
2.  In a soup pot over medium heat, cook the bacon and the butter until
thebacon is crsp, about 5 minutes.  Reduce the heat to very low, add the
red onion carrot and shallots, stir partially coverthe pan and allow the
vegetables to cook very slowlym without browning, for 5 minutes. Add the
chestnuts, stir well and cook an additional minute. Increase the heat to
medium and add the brandy, scraping the pan well, and then add the white
wine and vegetable or chicken broth and simmer for 20 minutes.
3.  Use a food processor or blender to puree the chestnut mixture and then
return to low heat.  Add the heavy cream and the wild rice.  Season to
taste with salt and freshly ground black pepper and serve.
Mis-typed by Jane ROsenberg-Coombs and Bette Davis Eyes 10/15/96
Recipe By     : NYTimes 11/14/93 - Anne Rosenzweig
Posted to MC-Recipe Digest V1 #248
Date: Thu, 17 Oct 96 07:52:39 PDT
From: jfcoombs@avana.net
Suggested Wine: Zinfandel
NOTES : THis article was presentated for Thanksgiving.  THis soup was
described as thick and creamy - finer than chowder but richer than a puree.
Sweetened with finely minced winter vegetables and cooked over a slow
flame.

A Message from our Provider:

“Do you only BELIEVE in God? How about loving him!”