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Chestnut Soup Recipe

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This recipe for Chestnut Soup, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erick Smith
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pints of whole chestnuts in the shell
1 pint cream
1 cup red wine
1 onion
1 bunch celery
Salt and pepper to taste

Directions:
Directions:
Cut chestnuts into 2-3 pieces each. Visualize trying to pop them out of the shell and cut accordingly. Place in a steamer, and steam blanch for 20-30 minutes. Quickly remove them from the shells and skins, otherwise they stick after they cool down.

Rinse the chestnut meats and place into soup pot with water. Boil 20-30 minutes then use a stick blender to puree in the pot or pour out and blend in a blender. Add the rest of the ingredients and cook for one hour.

Serve with fresh bread, a salad and bask in the praise.

Personal Notes:
Personal Notes:
Chestnuts are usually available in the fall and early winter. Buy them fresh in the shell and store them in the fridge until you use them. This is a hardy vegetarian winter soup that's a hit at potlucks when you're not sure if there are any non-meat eaters coming.

 

 

 

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