Photo: Iain Bagwell; Styling: Mary Clayton Carl
Yield
about 1 quart

How to Make It

Step 1

Place chestnuts and water to cover in a small Dutch oven; bring to a boil. Cover and cook 20 minutes. Remove from heat; drain and cool.

Step 2

Remove shells from chestnuts, and peel; coarsely chop chestnuts. Combine chestnuts and chicken broth in a medium saucepan. Place over medium heat, and bring to a boil. Reduce heat; cover and simmer 1 hour or until chestnuts are tender.

Step 3

Place chestnut mixture in container of an electric blender; process on high speed until smooth.

Step 4

Melt butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is bubbly and begins to thicken. Remove from heat.

Step 5

Add pureed chestnut mixture, salt, and pepper to cream sauce, beating with a wire whisk. Place over low heat; cook, stirring constantly, until thoroughly heated.

Step 6

Ladle soup into individual serving bowls; garnish with chopped parsley. Serve immediately.

Oxmoor House Homestyle Recipes

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