🫙 From the Spice Rack
Chestnut Soup with Amaretto
2 lb Chestnuts, fresh 2 Carrot 2 Parsnip 1 Onion, small 1 Garlic clove 2 Scallion 3 Celery stalk 4 tb Butter 5 c Brown stock Bouquet garni 3 tb Amaretto liqueur 1 c Cream, heavy
maineasy
Ingredients8 items
Ingredients
- 2lbchestnuts, fresh
- 2carrot
- 2parsnip
- 1onion, small
- 1garlic clove
- 2scallion
- 3celery stalk
- 4tbsp butter
Directions
- 1
2 lb Chestnuts, fresh 2 Carrot 2 Parsnip 1 Onion, small 1 Garlic clove 2 Scallion 3 Celery stalk 4 tb Butter 5 c Brown stock Bouquet garni 3
- 2
to taste Pepper, black
- 3
to taste Cayenne pepper Nutmeg Make a slash in the rounded side of each chestnut and roast in a pre- heated 400 F
- 4
oven for 5 minutes
- 5
Peel off the shell and inner skin
- 6
Peel the carrots, parsnip, onion, and garlic
- 7
Finely chop all of the vegetables, including the scallions and celery
- 8
Melt the butter in a large saucepan over medium heat