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Cream Soup of Chestnuts ” 20th century begins” Recipe

I do not know what its delicious sweet, velvety creamy chestnut taste can be compared with.

Servings	Prep Time
3	10minutes

Cook Time

60minutes

Servings	Prep Time
3	10minutes

Cook Time

60minutes

Ingredients

Instructions

I managed to buy only ready-made chestnuts. If you are lucky enough to buy fresh ones, they must be peeled and soaked in water overnight. And the next day, pour boiling water to remove the second peel, and rinse with cold water.
Put the prepared chestnuts in a pot and add to them a piece of butter, ground with flour.
Pour in the chicken broth salted to taste and leave to cook under the lid over medium heat until the chestnuts soften. If the chestnuts are already boiled (as in this case), you still need to boil them for 20 minutes in the broth to give it its flavor.
As soon as the chestnuts become soft, they are pulled out and gradually, in portions, whipped in a blender, each time adding a little broth until smooth.
We shift the chestnut mass into a saucepan and put it in another, with boiling water (that’s where I need a magic saucepan with a built-in water bath!). Gradually add the chicken broth, mixing it thoroughly with the chestnut puree. Everything should be put on a moderate fire.As soon as the mass becomes homogeneous, pour in the hot boiled cream and mix well.
Pour the soup on plates and serve to the table. Please note that horse chestnut fruits are used for decoration in this photo. They are inedible! To prepare the soup, we take the fruits of a real chestnut, which is just used in cooking.