Chestnut Puree

1. 1

   Place the chestnuts in a saucepan with the chicken stock and celery.

2. 2

   Simmer, covered, for 20 to 30 minutes or until the chestnuts are soft.

3. 3

   Drain well.

4. 4

   Put the chesnuts through a food mill or ricer and, while they are still hot, beat in the butter, hot milk and cream using a small whisk or spoon.

5. 5

   Salt to taste.

6. 6

   Serve hot.

No additional tips available.