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
  • ½ cup heavy cream
  • Salt to taste
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      272 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 3 grams protein; 26 milligrams cholesterol; 121 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 – 12 servings

Preparation

  1. 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.
  2. 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.

35 minutes

Dining and Cooking