Chestnut Soup



1 pound peeled chestnuts (jars of peeled chestnuts can be purchased at most finer grocery stores)
2 to 3 cups beef or vegetable stock
1⁄2 cup heavy cream
Salt and freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons minced parsley

Yield: 4 servings


Put the peeled chestnuts in a saucepan with 2 cups of the stock. Bring to a simmer, uncovered, for 40 to 50 minutes, adding more stock, if necessary, to keep the chestnuts covered. When the chestnuts are tender, drain, reserving the stock. Purée the chestnuts in a food processor or blender. Return the puréed chestnuts to the reserved stock, stirring, and add in the heavy cream. Season with salt and pepper to taste. Just before serving add the butter and parsley.