Chestnut soup with amaretto Recipe

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Chestnut soup with amaretto

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Categories:	Soups & Stews	Rating:	0
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Ingredients:

2	lbs	Chestnuts, fresh
2		Carrot
2		Parsnip
1		Onion, small
1		Garlic clove
2		Scallion
3		Celery stalk
4	tbsp	Butter
5	cup	Brown stock
		Bouquet garni
3	tbsp	Amaretto liqueur
1	cup	Cream, heavy
		Salt, to taste
		Pepper, black, to taste
		Cayenne pepper
		Nutmeg

Procedures:

1	Make a slash in the rounded side of each chestnut and roast in a pre- heated 400°F. oven for 5 minutes.
2	Peel off the shell and inner skin.
3	Peel the carrots, parsnip, 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 pro- cessor.
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.
14	Chestnut soup is extremely rich, so keep the rest of the meal simple.
15	--- washington post