A Boke of Gode Cookery Presents

Chestnut Soup

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Chestnuts, carrots, & onions in cream & spices

  • 3 Tbs. margarine
  • 2 onions, thin slice
  • 2 carrots, diced
  • 1 cinnamon stick
  • 2 lbs. chestnuts, peeled
  • 6 cups chicken stock
  • 1/8 tsp. mace
  • 1/8 tsp. nutmeg
  • salt & pepper to taste
  • 1 cup heavy cream
Melt margarine in kettle. Add onion, carrot, & cinnamon stick. Cover and cook until vegetables are browned. Stir frequently near end of cooking time to prevent burning. Remove cinnamon stick. Blend in chestnuts and stock. Cook until chestnuts are tender, 15-20 minutes. Puree in blender. Return puree to kettle. Add seasonings and whisk in the cream. Keep warm but do not boil.

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Chestnut Soup © James L. Matterer

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