Brandied Chestnut Soup Recipe

• 2 Tbsp. Butter or possibly margarine
• 1/2 c. Finely minced onion
• 1 lrg Clove garlic, chopped
• 3 1/2 c. Chicken broth
• 1 1/2 lb Unshelled chestnuts ( or possibly 1 can 15 ounce. unsweetened chestnut puree)
• 3 Tbsp. Brandy
• 1/2 tsp Salt
• 1/4 tsp Brown sugar Healthy pinch of cayenne pepper(opt)
• 1 c. 10% cream Lowfat milk

1. In a large saucepan, heat butter.
2. Add in onion and garlic; saute/fry till soft.
3. Add in chicken broth, prepared chestnuts (see note below) or possibly puree, brandy, salt, sugar and cayenne pepper.
4. Bring to a boil.
5. Reduce heat; simmer, covered, for approximately 30 to 35 min.
6. Puree mix, in batches, in blender or possibly food processor.
7. Return to pan; stir in cream.
8. Heat till warm, but don't boil.
9. Thin to desired consistency with a little lowfat milk.
10. To prepare chestnuts, slash each nut with a sharp knife.
11. Place nuts in a saucepan and cover with cool water.
12. Bring to a boil; simmer for 3 to 5 min.
13. Drain and let stand till cold sufficient to handle.
14. Cut each chestnut in half and scoop out the center.
15. Throw away the skin and shell.
16. Serves 6

butter, onion, garlic, chicken broth, chestnuts, brandy, salt, brown sugar, milk

Taken from cookeatshare.com/recipes/brandied-chestnut-soup-91060 (may not work)