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home > recipes > soups > chestnut soup 2
from Chicago, IL Serves 4-6. 1 lb. (450g) chestnuts 2 celery stalks 1 onion, large salt and ground black pepper 1 bay leaf 2 pints (1.2L) chicken or turkey stock Pre-heat the oven to 400F (Gas Mark 6, 200C). With a sharp knife, make a slit in the outer skin of the chestnuts. Arrange chestnuts on a baking sheet and bake in the pre-heated oven until the skins crack. Peel off the two layers of skin off the chestnuts while they are still hot and place in a pan. Add all the remaining ingredients, bring to the boil, then lower the heat before covering the pan and allowing it to simmer for about 45 minutes. Check that the chestnuts and celery are tender then remove the bay leaf. Pour the soup into a blender to produce a smooth puree. Return to a pan and heat gently, thinning with a little milk if necessary, before serving.

Chestnut Soup 2


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keyword: chestnut
recipes for soups
recipes by dave
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(posted December 3, 2003)

from Chicago, IL

Serves 4-6.

1 lb. (450g) chestnuts
2
celery stalks
1
onion, large
salt and ground black pepper
1
bay leaf
2 pints (1.2L)
chicken or
turkey stock

Pre-heat the oven to 400F (Gas Mark 6, 200C). With a
sharp knife, make a slit in the outer skin of the chestnuts. Arrange chestnuts on a
baking sheet and bake in the pre-heated oven until the skins crack. Peel off the two layers of skin off the chestnuts while they are still hot and place in a pan. Add all the remaining ingredients, bring to the boil, then lower the heat before covering the pan and allowing it to simmer for about 45 minutes. Check that the chestnuts and celery are tender then remove the bay leaf. Pour the soup into a blender to produce a smooth puree. Return to a pan and heat gently, thinning with a little milk if necessary, before serving.



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