Chestnut Soup

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45 minutes 6 Servings Print RecipeEmail Recipe


  vegetable oil
4 1⁄2cupchicken stock
1 1⁄2cupheavy cream
2 egg jokes
  cayenne pepper
  parsley (minced)


Use a very sharp knife to make a large X on rounded side of each chestnut. Put them in a shallow pan with enough oil to coat them and shake well. Put in oven until shells and skins split; then peel off. Melt butter and sauté nuts for 4 or 5 minutes, until soft. Add some of stock and simmer for 1 minute; cool before puréeing nuts and stock in a blender. Stir purée into remaining stock, add cream, salt, sugar, and a few grains of cayenne. Simmer for a few minutes. Beat egg yolks, then add some hot soup, a little at a time; when beaten eggs are warm and very fluid stir into soup and heat for 2 minutes without boiling. Add a dash of cayenne and sprinkle with minced parsley.

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