You may also like
Categories:Viewed: 25 - Published at: 7 years ago
Ingredients
- 2 pounds peeled and skinned chestnuts
- 2 cups fresh or canned chicken stock
- 1 rib celery
- 2 tablespoons unsalted butter
- 1 cup hot milk
- 1/2 cup heavy cream
- Salt to taste
Method
- Place the chestnuts in a saucepan with the chicken stock and celery.
- Simmer, covered, for 20 to 30 minutes or until the chestnuts are soft.
- Drain well.
- Put the chesnuts through a food mill or ricer and, while they are still hot, beat in the butter, hot milk and cream using a small whisk or spoon.
- Salt to taste.
- Serve hot.
