Chestnut Soup

Monday saw us eating Chestnut soup with the Bundanoon chestnuts.

Recipe from: http://www.chestnutsonline.com/recipes.htm

GLUTEN FREE 3 tbsp. butter 1 stalk celery 1 medium carrot 1 medium onion 1/4 C parsley, chopped 1/4 tsp ground cloves 1 bay leaf (to be removed later) 6 C chicken broth 12 oz. cooked, peeled chestnuts (1 lb fresh in the shell) 1/4 C heavy cream 1/4 tsp pepper Salt to taste Of course I changed something!!! I used vegetable stock rather than chicken stock and I did not have a bay leaf, also used too many cloves. Apart from the preparation work to get the chestnuts roasted, it was an easy recipe.

Cut the celery, carrot and onion into small pieces and process in a food processor. Melt the butter in a 3 qt. saucepan. Add the celery, carrot and onion. Sauté about 10 minutes. Add the chestnuts, broth, parsley, cloves and bay leaf to the veggies. Bring to a boil; then simmer for 30-45 minutes covered. Puree the soup in small quantities in a blender and put into another pan. Stir in the cream, salt and pepper and reheat over medium heat until warm. You may want to garnish with a bit of parsley.