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French   -   Creamy Chestnut Soup   adapted from Paula Wolfert's World of Food

Description
Ingredients
  • 2 Tablespoons Butter
  • 1 Medium Onion -- sliced
  • 5 Medium Shallots -- sliced
  • 5 Ounces Prosciutto -- chopped
  • 6 Cups Chestnuts -- peeled
  • Salt -- to taste
  • 3 Stalks Celery -- chopped
  • 1 Teaspoon Fennel Seed
  • 1 Medium Bay Leaf
  • 10 Cups Shicken Stock
  • 1/2 Cup Sour Cream
  • Pepper -- to taste
  • 1/4 Cup Dried Cepes Mushrooms -- reconstituted, chopp
  • 3 Tablespoons Parsley -- chopped
Directions Saute in butter onions, shallots and proscuitto for 5 minutes. Add chestnuts, salt, celery, fennel, and bay leaf. Saute 3 minutes. Add stock, bring to boil, reduce heat, cover simmer 1 1/2 hours. Remove bay leaf. Allow mixture to cool slightly. Process in batches to a puree in food processor. Return puree to pan. Bring to boil, add sour cream, pepper mushrooms and parsley. Let simmer 10 minutes then serve.
Serves 6
Time to Make 0:00



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