About this recipe:My Aunt Anne started a new tradition several years ago with this fabulous addition to our family Christmas dinner.
1.8L chicken stock
675g chestnuts, peeled
50g chopped onion
3 sprigs fresh parsley
2 whole cloves
1 bay leaf
125ml double cream
3/4 teaspoon sugar
salt to taste
ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:1hr › Extra time:1hr30min › Ready in:3hr
To cook chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a swiss roll tin. Pour 60ml water into the tin. Bake in a preheated 220 C / Gas 7 oven for 10 minutes. When cool enough to handle, shell and peel the chestnuts.
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.
Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable stock can be substituted for the chicken stock.
This was an exquisite soup and very easy to make if you start with ready-peeled and cooked chestnuts, which I did. I made a few tweaks... namely I skipped the parsley and I used less cream to make it a bit healthier. I find chestnuts lend a creaminess of their own, so it's easy to reduce the amount of cream. Perfect for a Christmas starter. loved it, thank you. - 14 Nov 2014