Chestnut Soup with Amaretto
1Make a slash in the rounded side of each chestnut and roast in a preheated 400 oven for 5 minutes.
2Peel off the shell and inner skin.
3Peel the carrots, parsnips, onion, and garlic.
4Finely chop all of the vegetables, including the scallions and celery.
5Melt the butter in a large saucepan over medium heat.
6Add the vegetables and cook for five minutes, or until soft but not brown.
7Add the chestnuts, stock, and bouquet garni.
8Gently simmer the soup for 40 minutes, or until the chestnuts are very soft.
9Remove the bouquet garni and puree the soup in a blender or food processor.
10Return the soup to the saucepan, adding the amaretto, two-thirds of the cream, and salt, pepper, cayenne pepper and nutmeg to taste; the soup should be very flavorful.
11If a sweeter flavor is desired, add a spoonful of brown sugar.
12To serve, ladle the chestnut soup into warmed bowls.
13Pour a little of the remaining cream into each bowl and marble it into the soup, stirring with a skewer.