CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy |
Italian |
Italian, Silvia, Soups |
6 |
Servings |
INGREDIENTS
1 |
kg |
Chestnuts |
30 |
g |
Butter |
30 |
g |
Parmesan Cheese |
1 |
|
Glass Fresh Cream |
2 |
|
Stock Cubes |
|
|
Packet Bread |
|
|
Pepper |
|
|
Nutmeg |
INSTRUCTIONS
Score the chestnuts with a small pointed knife and roast them in a suitable
pan (it is also possible to buy 300 g ready prepared roasted chestnuts).
Peel them carefully and put them in a casserole with one and a half litres
of cold water and two stock cubes. Bring to the boil over a moderate heat,
let them boil for 15 minutes and then add the cream, one turn of the pepper
mill, a pinch of nutmeg and the grated cheese. Stir well and boil for a
further 5 minutes. Tip the soup into the mixer bowl and process the mixture
for several minutes.
Re-heat if necessary, and serve with small cubes of bread made from the
packet bread cut up and fried in butter.
Recipe By : Carla Geri Camporesi - Chestnut Time, ISBN 88-7246-113-8
Posted to EAT-L Digest 15 October 96
Date: Wed, 16 Oct 1996 04:24:46 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”