Chestnut Soup

1. 1

   Wash the chestnuts and make a shallow cut in the flat parts of the chestnuts.

2. 2

   Bake in an oven at 200F for about 15~20 minutes until browned.

3. 3

   Peel and cut the chestnuts.

4. 4

   Mince or run through an electric mixer.

5. 5

   Stir-fry the onions in butter or oil.

6. 6

   Add the chestnuts, white wine, and bay leaves.

7. 7

   Simmer for 15 minutes over medium heat.

8. 8

   Even with frozen chestnuts, 15 minutes is okay.

9. 9

   Once the chestnuts have boiled through (when a skewer can easily pass through), take out the bay leaves.

10. 10

    Run through an electric mixer, then let cool outside of the mixer.

11. 11

    Add the milk and heavy cream, warm it up, and season with salt and pepper.

12. 12

    You can top with boiled chestnuts and chopped parsley.

13. 13

    Add spices for guests.

14. 14

    It's also delicious even without the wine.

15. 15

    It's great with a little warmed milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.