Chestnut Soup (Puree of Chestnuts)

Ingredients

• 48 whole nuts Fresh chestnuts (Approximately 1.5 to 2 lbs)
• 2 oz Butter (for skinning)
• 1.5 liters Chicken or Vegetable Stock (Or water, sufficient to cover and boil)
• 1 tbsp Butter (for roux)
• 1 tbsp All-purpose flour
• 0.5 cup Heavy cream
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp White pepper
• 1 tsp Powdered sugar
• 1 tbsp Butter (to finish)
• 2 slices Bread slices
• 2 tbsp Oil or Butter (for frying bread)

Instructions

1. 1Using a sharp knife, carefully score an 'X' or slit into the flat side of each chestnut shell. Peel away the hard outer brown shell, leaving the inner skin (pellicle) attached.
2. 2Place the shelled chestnuts in a stew-pan with 2 oz of butter. Place on low heat (slack fire) and stir occasionally. Heat gradually until the inner husks loosen and come off easily. Remove from heat and rub the skins off while warm (use a towel if needed).
3. 3Return the cleaned chestnuts to the pot. Add sufficient stock (or water) to cover them generously. Bring to a boil, then reduce heat and simmer gently until the chestnuts are very tender and falling apart.
4. 4Pound the chestnuts in a mortar or blend them with the cooking liquid until smooth. Pass the mixture through a wire sieve to ensure a velvety texture. Return the puree to the pot.
5. 5In a small pan, melt 1 tbsp butter and mix with 1 tbsp flour to make a white roux; cook for 1 minute without browning. Whisk this into the soup to thicken slightly. Stir in the cream, salt, pepper, and powdered sugar. Simmer for 2-3 minutes. Finally, stir in the finishing butter to soften the taste.
6. 6Cut bread into small cubes. Fry in oil or butter until golden brown and crisp. Serve immediately with the hot soup.