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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds chestnuts |
3 cups chicken broth |
2 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
3 cups milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
chopped fresh parsley |
Directions:
1. Place chestnuts and water to cover in a small Dutch oven; bring to a boil. Cover and cook 20 minutes. Remove from heat; drain and cool.
2. Remove shells from chestnuts, and peel; coarsely chop chestnuts. Combine chestnuts and chicken broth in a medium saucepan. Place over medium heat, and bring to a boil. Reduce heat; cover and simmer 1 hour or until chestnuts are tender.
3. Place chestnut mixture in container of an electric blender; process on high speed until smooth.
4. Melt butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is bubbly and begins to thicken. Remove from heat.
5. Add pureed chestnut mixture, salt, and pepper to cream sauce, beating with a wire whisk. Place over low heat; cook, stirring constantly, until thoroughly heated.
6. Ladle soup into individual serving bowls; garnish with chopped parsley. Serve immediately.
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