Advertisement
Nouzillards au Lait
Cream of Chestnut Soup
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
In the most rudimentary form of this peasant recipe, cooked chestnuts were simply spooned into bowls and covered with boiling milk. This more sophisticated soup is surprisingly rich, though it contains no eggs or cream.
Ingredients
| chestnuts |
Method
Peel the chestnuts*. Melt the butter in a large pot, add the onion and celery and cook over a low fire, stirring often, for 10 minutes or until softened. Add the chestnuts, broth, salt and pepper. Cover, bring to a boil and simmer over a low fire, shaking the pot occasionally, for 20 minutes or until the chestnuts are nearly tender.
Bring the milk to a boil, add it to the chestnuts and