2 lb chestnuts, fresh
2 carrot
2 parsnip
1 onion, small
1 garlic clove
2 scallion
3 celery stalk
4 tbsp butter
5 cup brown stock
1 bouquet garni
3 tbsp amaretto liqueur
1 cup cream, heavy
1 salt, to taste
1 pepper, black, to taste
1 cayenne pepper
1 nutmeg
A Recipe for
Chestnut Soup With Amaretto
After dinner sit a while, and after supper walk a mile. |
| English Saying |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
This Recipe for Chestnut Soup With Amaretto is one of thousands in the Recipes-to-go Drink Cookbook.
Cookies are made of butter and love. |
| Norwegian Proverb |
If you enjoy this Chestnut Soup With Amaretto Recipe - you should enjoy the recipe collections you can find on the websites below:
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This is a recipe for Chestnut Soup With Amaretto from the recipe cookbook of Recipes-to-go (Drink)
Herb Tip |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Make a slash in the rounded side of each chestnut and roast in a pre-
heated 400 F. oven for 5 minutes. Peel off the shell and inner skin.
Peel the carrots, parsnip, onion, and garlic. Finely chop all of the
vegetables, including the scallions and celery. Melt the butter in a
large saucepan over medium heat. Add the vegetables and cook for
five minutes, or until soft but not brown. Add the chestnuts, stock,
and bouquet garni. Gently simmer the soup for 40 minutes, or until
the chestnuts are very soft.
Remove the bouquet garni and puree the soup in a blender or food pro-
cessor. Return the soup to the saucepan, adding the amaretto, two-
thirds of the cream, and salt, pepper, cayenne pepper and nutmeg to
taste; the soup should be very flavorful. If a sweeter flavor is
desired, add a spoonful of brown sugar.
To serve, ladle the chestnut soup into warmed bowls. Pour a little of
the remaining cream into each bowl and marble it into the soup,
stirring with a skewer. Chestnut soup is extremely rich, so keep the
rest of the meal simple.
--- Washington Post
Serves: 8
Chestnut Soup With Amaretto Recipe brought to you by Recipes To-Go