Chestnut soup

This chestnut soup comes directly from my kitchen bench!  The hero of the dish is the chestnut.  I am giving the recipe as I made it.  You may choose to omit the potato, I don’t think it is necessary.

Ingredients:

• 1 kg fresh chestnuts whole
• 1 parsnip
• 1 medium potato
• 2 pears
• 1 cube good quality chicken stock
• 1 small onion
• Salt

Method:

1. To peel the chestnuts, incise the chestnuts on one side, place in a saucepan in cold water. Brig to the boil. Remove from the fire and peel both skins which should remove quite easily.
2. Cut onion finely, in a large pot, melt about one teaspoon of butter and slowly melt the onion in it (it takes 5-10 minutes).  Toss regularly.
3. In the meanwhile, peel the vegetables and peel and core the pears.
4. Add to the pot, the vegetables, pears, chestnuts, stock cube, salt and add water to cover well.
5. Cook until the vegetables are done.
6. Remove a few whole chestnuts or large pieces to use for plating (it add a little crunch).
7. Blend the rest.  You may have to add some water if your chestnut soup is too thick.