Name: Chestnut Puree
Yield: Makes 8 Servings
Ingredients: 1 celery rib, finely sliced; small croutons; 1-½ pounds peeled chestnuts or 2-½ cups chestnut puree; 3 tablespoons unsalted butter; 1 medium-size onion, sliced; 2 quarts chicken broth or milk; 1¼-inch-thick slice of prosciutto or Smithfield ham, diced into ¼- inch cubes, about ½ cup; salt and pepper

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I always associate the smell of roasting chestnuts with fall feasting and like to serve this soup as a prelude to a holiday meal. If you decide to make it at Thanksgiving, be sure to make enough so you can have it hot the next day with cold leftover turkey.

Depending on how adventurous (or masochistic) you are, this soup can be thrown together in a few minutes or can take most of an afternoon. You can start with whole unpeeled chestnuts, peeled chestnuts in jars or cans (broken piec