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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Ingredients:
8 cups chicken broth |
1 1/2 pounds chestnuts, peeled |
1 cup chopped onion |
3 sprigs fresh parsley |
2 whole cloves |
1 bay leaf |
1/2 cup heavy cream |
3/4 teaspoon white sugar |
salt to taste |
ground black pepper to taste |
Directions:
1. To Cook Chestnuts: With a sharp knife, slice an X across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
2. In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
3. Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.
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