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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 4 |
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CHESTNUT SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boron Estate in Carrollton, Texas in 1986. Ingredients:
2 white onions thinly sliced |
1-1/2 tablespoons butter |
1 pound canned unsweetened chestnut puree |
5 cups canned chicken broth |
1/4 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/8 teaspoon granulated sugar |
2 tablespoons cornstarch |
1 cup milk |
1/3 cup cream |
1-1/2 cups cooked rice |
2 tablespoons sherry |
2 tablespoons chopped parsley |
Directions:
1. Sauté onions in butter until golden.
2. Add chestnut puree and cook stirring for 5 minutes being care not to allow it to brown.
3. Add chicken broth, salt, pepper and sugar then bring to boil.
4. Mix cornstarch with milk and add to soup then bring to boil and reduce heat then add cream.
5. Add rice and sherry then garnish with parsley before serving.
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