Chestnut Soup With Amaretto Recipe

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Chestnut Soup with Amaretto

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Ingredients

2 lb
chestnuts, fresh
2
carrots
2
parsnips
1 small
onion
1
garlic clove
2
scallions
3
celery stalks
4 Tbsp
butter
5 c
beef stock
1
bouquet garni
3 Tbsp
amaretto liqueur
1 c
heavy cream
salt and pepper to taste
cayenne pepper
nutmeg

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy