Chicken Chestnut Soup Recipe

With a sharp knife, slice an ‘X’ across each chestnut. Place the chestnuts in a single layer on a jelly roll pan, then pour ¼ cup of water into the pan.

Bake in a preheated 450 degrees F oven for 10 minutes. When cool enough to handle, shell and peel.

In a large saucepan, combine the chicken stock, shelled chestnuts, and chopped onions.

Place the parsley sprigs, cloves, and bay leaf in a spice bag, then add to the chicken stock mixture.

Simmer over medium-low heat for 45 minutes.

Discard the spice bag, then puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar, and salt, and pepper to taste.

Return mixture to the saucepan and gently heat through.

Top with a dollop of unsweetened whipped cream, a bit of chopped parsley, and some cooked chopped chestnuts just before serving.

Enjoy!