Heat a large frying pan and add the butter. Serve in hot bowls swirl some cream over the top and sprinkle with chopped parsley and pepper. Add the heavy cream sugar and salt and pepper to taste. The vegetable stock and the carrots in the chestnut soup complement the rich chestnut making the soup lighter. If you can t track them down just use fresh chestnuts and peel them yourself.
3 4 pound chestnuts roasted and shelled or 1 2 pound. Cook over a gentle heat for 8 10 mins until the onion softens. Add the carrot celery and onion and cook over moderately low heat stirring until softened about 10 minutes. Get chestnut soup recipe from food network. Melt butter in a 3 quart heavy saucepan over low heat then stir in celery carrot and onion.
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In a heavy frying pan over medium heat melt 60g of the butter. Add the cauliflower milk and stock. Melt the butter in a medium sauce pan. Cover surface of vegetables with a buttered round of wax paper or parchment buttered. Discard the spice bag and puree the chestnut mixture in a food processor or blender.
Return mixture to saucepan and gently heat through. Return mixture to saucepan and gently heat through. In a heavy frying pan over medium heat melt 60g of the butter. 4 tablespoons unsalted butter. 3 4 pound chestnuts roasted and shelled or 1 2 pound.
Discard the spice bag and puree the chestnut mixture in a food processor or blender. Heat the oil in a large saucepan and add the onion. Heat a large frying pan and add the butter.
