Chestnut Soup

• 2 cups chestnut puree (made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n)
• 4 cups chicken stock or 4 cups turkey broth
• 1/2 teaspoon ground nutmeg (try fresh grated!)
• 1/4 - 1/2 teaspoon ground cayenne pepper, depending on degree of hotness desired
• 1 cup whipping cream
• salt
• paprika, for garnish
• minsed parsley, for garnish

1. Mix puree and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.
2. Add nutmeg, cayenne, and cream, and stir well.
3. Do not let soup boil once the cream has been added, or it might curdle.
4. Serve in mugs, garnished with paprika and parsley.
5. TO MAKE PUREE: If chestnuts are fresh, cut an X in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375u0b0F.
6. Peel chestnuts and puree, adding a bit of the stock if necessary.

chestnut puree, chicken stock, ground nutmeg, ground cayenne pepper, whipping cream, salt, paprika, parsley

Taken from www.food.com/recipe/chestnut-soup-45458 (may not work)