Chestnut Soup

1. 1

   Melt the butter in a large saucepan over medium heat, add the onion, and cook until softened and translucent, about 5 minutes.

2. 2

   Add the chestnuts and stock and simmer until the chestnuts are very soft, about 30 minutes.

3. 3

   (You can prepare the soup up to this point and let sit for a few hours or cover and refrigerate for up to a couple of days.)

4. 4

   Cool the mixture slightly if time allows (its never a good idea to puree boiling hot mixtures if you can avoid it).

5. 5

   Use a food mill, an immersion blender, or an upright blender to puree the mixture.

6. 6

   Return the soup to the saucepan and reheat it over low heat.

7. 7

   Season with salt and pepper.

8. 8

   Stir in the cream and serve immediately.

No additional tips available.