chestnut soup with amaretto

How To Make chestnut soup with amaretto

• 1

  Make a slash in the rounded side of each chestnut and roast in a preheated 400 oven for 5 minutes.
• 2

  Peel off the shell and inner skin.
• 3

  Peel the carrots, parsnips, onion, and garlic.
• 4

  Finely chop all of the vegetables, including the scallions and celery.
• 5

  Melt the butter in a large saucepan over medium heat.
• 6

  Add the vegetables and cook for five minutes, or until soft but not brown.
• 7

  Add the chestnuts, stock, and bouquet garni.
• 8

  Gently simmer the soup for 40 minutes, or until the chestnuts are very soft.
• 9

  Remove the bouquet garni and puree the soup in a blender or food processor.
• 10

  Return 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.
• 11

  If a sweeter flavor is desired, add a spoonful of brown sugar.
• 12

  To serve, ladle the chestnut soup into warmed bowls.
• 13

  Pour a little of the remaining cream into each bowl and marble it into the soup, stirring with a skewer.
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