Chestnut Soup with Amaretto

Name: Chestnut Soup with Amaretto
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

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By Just A Pinch KitchenCrew

Rating:

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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
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How to Make Chestnut Soup with Amaretto

Step-by-Step

Make a slash in the rounded side of each chestnut and roast in a preheated 400 oven for 5 minutes.
Peel off the shell and inner skin.
Peel the carrots, parsnips, onion, and garlic.
Finely chop all of the vegetables, including the scallions and celery.
Melt the butter in a large saucepan over medium heat.
Add the vegetables and cook for five minutes, or until soft but not brown.
Add the chestnuts, stock, and bouquet garni.
Gently simmer the soup for 40 minutes, or until the chestnuts are very soft.
Remove the bouquet garni and puree the soup in a blender or food processor.
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.
If a sweeter flavor is desired, add a spoonful of brown sugar.
To serve, ladle the chestnut soup into warmed bowls.
Pour a little of the remaining cream into each bowl and marble it into the soup, stirring with a skewer.