INGREDIENTS

INSTRUCTIONS

Make a slash in the rounded side of each chestnut and roast in a
preheated 400 F. oven for 5 minutes. Peel off the shell and inner
skin. Peel the carrots, parsnip, onion, and garlic. Finely chop all  of
the vegetables, including the scallions and celery.  Melt the  butter
in a large saucepan over medium heat.  Add the vegetables and  cook for
five minutes, or until soft but not brown.  Add the  chestnuts, stock,
and bouquet garni. Gently simmer the soup for 40  minutes, or until the
chestnuts are very soft.  Remove the bouquet garni and puree the soup
in a blender or food  processor. Return the soup to the saucepan,
adding the amaretto,  twothirds of the cream, and salt, pepper, cayenne
pepper and nutmeg  to taste; the soup should be very flavorful.  If a
sweeter flavor is  desired, add a spoonful of brown sugar.  To serve,
ladle the chestnut soup into warmed bowls. Pour a little of  the
remaining cream into each bowl and marble it into the soup,  stirring
with a skewer. Chestnut soup is extremely rich, so keep the  rest of
the meal simple.  ~-- Washington Post  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 280
Calories From Fat: 151
Total Fat: 17.2g
Cholesterol: 56mg
Sodium: 93mg
Potassium: 553.2mg
Carbohydrates: 31.2g
Fiber: 7.3g
Sugar: 8.1g
Protein: 3.1g