Whole peeled chestnuts are available vacuum packed, saving a good deal of time on peeling, plus they are already tender, needing little cooking. Their flavor, however, cannot match that of fresh chestnuts. You will need about
Make the soup as for Nouzillards au Lait, but add only half of the chestnuts to the broth. Simmer them for 10 minutes and then crush them with a fork against the sides of the pan. Add the remaining chestnuts with the boiled milk and continue simmering until the soup is well flavored, 5 to 10 minutes more.
© 2007 All rights reserved. Published by Chronicle Books.