Chestnut Soup

Name: Chestnut Soup
Total time: 50 min
Yield: 6 servings
Cuisine: french
Ingredients: 2 quarts chicken bouillon or stock; 2 8-ounce jars roasted, peeled chestnuts; 3 ounces lean smoked slab bacon, cut in 3 pieces; 3 sprigs fresh fennel, plus a few sprigs for garnish; Salt to taste; Freshly ground black pepper to taste; 1 pint goat's milk or goat yogurt like Yo-Goat

By Colette Rossant

Total Time: 50 minutes
Rating: 3(41)
Comments: Read comments

Featured in: FOOD; A Taste of Corsica

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Ingredients

Yield:6 servings

2quarts chicken bouillon or stock
28-ounce jars roasted, peeled chestnuts
3ounces lean smoked slab bacon, cut in 3 pieces
3sprigs fresh fennel, plus a few sprigs for garnish
Salt to taste
Freshly ground black pepper to taste
1pint goat's milk or goat yogurt like Yo-Goat

Ingredient Substitution Guide

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Preparation

Step 1
In a large saucepan, bring the chicken bouillon to a boil over high heat. Add the chestnuts, bacon, fennel, salt and pepper. Simmer over medium-low heat for 40 minutes. Remove the saucepan from heat. Discard the bacon.
Step 2
Using a slotted spoon, remove the chestnuts from the broth and place them in a food processor. Add about 2 cups of the broth and process to a smooth puree. Add additional broth, if needed. Pour the puree back into the saucepan with the remaining broth. Add the goat's milk or yogurt and stir well to combine. Correct the seasoning, adding more salt and pepper if desired. Heat gently and serve garnished with fresh fennel sprigs.