Description
My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Originally submitted to ThanksgivingRecipe.com.
Ingredients
- 8 cups chicken stock
- 1 ½ pounds chestnuts, peeled
- 1 cup chopped onion
- 3 sprigs fresh parsley
- 2 whole cloves
- 1 bay leaf
- ½ cup heavy cream
- ¾ teaspoon white sugar
- salt to taste
- ground black pepper to taste
Instructions
- To Cook Chestnuts: With a sharp knife
- slice an ‘X’ across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle
- shell and peel.
- In a large saucepan combine the chicken stock
- shelled chestnuts and chopped onions. Place the parsley sprigs
- cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
- Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream
- sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream
- a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 6