Chestnut Soup With Amaretto

* Exported from MasterCook *

CHESTNUT SOUP WITH AMARETTO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Chestnuts, fresh
2 Carrot
2 Parsnip
1 Onion, small
1 Garlic clove
2 Scallion
3 Celery stalk
4 tb Butter
5 c Brown stock
Bouquet garni
3 tb Amaretto liqueur
1 c Cream, heavy
Salt -- to taste
Pepper, black -- to taste
Cayenne pepper
Nutmeg

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

--- Washington
Post



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