Wednesday, October 7, 2009

Chestnut Soup

1/2 pound chestnuts,shelled and peeled
1 quart chicken broth
3 tablespoons olive oil
1 small carrot, grated
1 small turnip, grated
1 tablespoon onion, very fine chopped
1/2 teaspoon sea salt
In a 12" dutch oven, over 16 charcoal, simmer chestnuts in chicken broth until tender. Remove chestnuts to a ricer. Or blinder, if using a blinder place a little broth in with if. Add carrots, turnips, onions, and salt to the broth, and simmer for 10 minutes. Add mashed chestnuts back in and simmer for 5 to 10 minutes more. Drizzle in olive oil and Serve.

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