Fresh Chestnuts
Recipes
Chestnut Amaretto Soup
Ingredients
3 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf, broken in half
2 pounds fresh chestnuts
2 carrots, peeled and finely chopped
2 parsnips, peeled and finely chopped
3 celery stalks, finely chopped
1 small onion, peeled and finely chopped
2 scallions, finely chopped
Method
Tie parsley, thyme, and bay leaf in cheesecloth (bouquet garni) and set aside. Preheat oven to 400 F. Slash the round side of each chestnut and place on a shallow baking pan. Roast 5 minutes. When cool enough to handle, peel off shell and skin. Set aside. Melt butter in a large heavy saucepan over medium heat. Gently saute carrots, parsnips, celery, onion, scallions, and garlic until softened, stirring often, about 5 minutes. Do not brown.
Add chestnuts, chicken or vegetable broth, amaretto, and bouquet garni to the vegetables. Simmer 30 to 40 minutes until chestnuts are very soft.