Chestnut Soup
I first enjoyed this soup in France, where the matriarch of the family with which I lived prepared it with fresh-roasted chestnuts from a street vendor. Upon arrival home in the United States, I had difficulty finding fresh chestnuts but discovered that unsweetened canned chestnut puree is a fantastic substitute (and a lot less labor-intensive). Prep: 15 minutes; Cook: 30 minutes; Cool: 15 minutes.
Recipe by MyRecipes November 2008