Chestnut Cream Soup
4 cups roasted and peeled chestnuts
4 cups whole milk
2 cups heavy cream
Salt and pepper
Pinch of nutmeg
Combine all ingredients in a large sauce pot over medium heat bring mixture to boil; reduce heat to low simmer for at least 45 minutes or until the chestnuts are tender.
Puree mixture in a blender until smooth using water to adjust consistency pass soup through medium mesh strainer season with salt, pepper and nutmeg garnish with roasted cippolini onion.
Serves six to eight.
Nutrition values per serving: 520 calories, 31 g fat (19 g saturated), 51 g carbohydrates, 4 g fiber, 8 g protein, 105 mg cholesterol, 85 mg sodium.
Chef Jeremy Lycan, Niche Restaurant, Geneva
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