Chestnut Soup

1. 1

   Peel the outer rind from the chestnuts and place them in a large pan of warm water.

2. 2

   As soon as this becomes too hot for the fingers to remain in it, take out the chestnuts, peel them quickly and immerse them in cold water.

3. 3

   Put them in a pan and cover them with the stock to stew gently for about 45 minutes or until they break when touched with a fork.

4. 4

   Puree the chestnuts; add salt, cayenne pepper and mace, stirring until it boils.

5. 5

   Add the cream. Serves approximately 4.

* Per serving · 4 servings · Values may vary.

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