Friday, 28 December 2012

Cream of Chestnut Soup

As promised here is my recipe for Cream of Chestnut Soup,  I used to use freash chestnuts but to be honest they are so much bother it`s as well just to use tinned puree.
Sweet Chestnut Tree

2 Pints Good Stock (Ham, Chicken or Vegetable)
2 Pints Milk
3oz Flour
3oz Margarine
¼ Pint Cream
2tins of Chestnut Puree


Bring the Stock and Milk to the boil
Melt the Marg in a thick-bottomed Pan
Add the flour, mix with a Wooden spoon (This is a roux)
Cook on a low heat for a few minutes.
Slowly add the stock mixing well. You can now use a Whisk.
Allow to cook out (This is a Volute)
Slowly whisk in the Chestnut Puree to the Volute
Finally add the Cream and check the seasoning.

Makes 8 to 10 portions

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