*  Exported from  MasterCook  *
                        CHESTNUT SOUP WITH AMARETTO
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Chestnuts, fresh
    2                    Carrot
    2                    Parsnip
    1                    Onion, small
    1                    Garlic clove
    2                    Scallion
    3                    Celery stalk
    4       tb           Butter
    5       c            Brown stock
                         Bouquet garni
    3       tb           Amaretto liqueur
    1       c            Cream, heavy
                         Salt -- to taste
                         Pepper, black -- to taste
                         Cayenne pepper
   Make a slash in the rounded side of each chestnut and
   roast in a pre- heated 400 F. oven for 5 minutes.
   Peel off the shell and inner skin. Peel the carrots,
   parsnip, onion, and garlic.  Finely chop all of the
   vegetables, including the scallions and celery.  Melt
   the butter in a large saucepan over medium heat.  Add
   the vegetables and cook for five minutes, or until
   soft but not brown.  Add the chestnuts, stock, and
   bouquet garni. Gently simmer the soup for 40 minutes,
   or until the chestnuts are very soft.
   Remove the bouquet garni and puree the soup in a
   blender or food pro- cessor.  Return the soup to the
   saucepan, adding the amaretto, two- thirds of the
   cream, and salt, pepper, cayenne pepper and nutmeg to
   taste; the soup should be very flavorful.  If a
   sweeter flavor is desired, add a spoonful of brown
   To serve, ladle the chestnut soup into warmed bowls.
   Pour a little of the remaining cream into each bowl
   and marble it into the soup, stirring with a skewer.
   Chestnut soup is extremely rich, so keep the rest of
   the meal simple.
                                        --- Washington
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