Chestnut Soup
8 cups chicken broth
1−1/2 pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 whole cloves
1 bay leaf
1/2 cup heavy cream
3/4 teaspoon white sugar
salt to taste
ground black pepper to taste
To Cook Chestnuts: With a sharp knife, slice an "X" across each chestnut.
Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water
into the pan. Bake in a preheated 450F oven for 10 minutes. When cool enough
to handle, shell and peel. In a large saucepan combine the chicken stock,
shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and
bay leaf in a spice bag and add to the chicken stock mixture. Simmer over
medium−low heat for 45 minutes. Discard the spice bag and puree the chestnut
mixture in a food processor or blender. Add the heavy cream, sugar and salt
and pepper to taste. Return mixture to saucepan and gently heat through. To
serve, add a dollop of unsweetened whipped cream, a bit of chopped parsley
and some cooked chopped chestnuts on top.