The vegetarian recipe for Cream of Chestnut Dessert Soup:
servings – 2
- 20 peeled chestnuts (soak in water for 2 hours)
- 2 cups water
- 3 tbsp sugar
- Place chestnuts and water (1 cup) in a blender and process until smooth.
- Pour the chestnut puree and water (1 cup) into a pot.
- Cook over medium heat for 10 minutes.
- Add sugar and stir to dissolve.