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
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Nutritional Information
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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
- 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.
35 minutes
Dining and Cooking