coykiesaol Posted January 5, 2011 Share Posted January 5, 2011 1 Potimarron (thank you Irene), scrubbed, de-seeded and chopped (leave the skin on)Cover with water or chicken/vegetable stock (or use a stock cube or jelly)and bring to the boil, simmer until soft. Drain the water/stock and keep back.Before pureeing, add a few bits of broken peeled and softened chestnuts.Once completely pureed, add the stock and puree some more. Now take back to pan and begin to reheat. Add some salt and pepper to taste and some cream if you like.In the bottom of each soup bowl, place 5 whole, peeled and softened chestnuts, pour on the soup and serve. Link to comment Share on other sites More sharing options...
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